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1
Heat grill to high.
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2
Brush pineapple with a few tablespoons of oil and season with salt and pepper.
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3
Grill until golden brown on all sides.
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4
Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor.
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5
Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste.
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6
Season with salt and pepper.
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7
Let sit at room temperature for at least 30 minutes before serving.
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8
For Rum-Molasses Glaze:
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9
Heat 2 tablespoons of the oil in a medium saucepan over high heat.
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10
Add the onions and cook until soft.
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11
Add the garlic and cook for 30 seconds.
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12
Add the rum and cook until reduced by half.
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13
Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise.
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14
Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
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15
Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze.
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16
Season with salt and pepper.
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17
Pour the mixture into a bowl and let cool to room temperature.
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18
For Tenderloin:
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19
Heat grill to high.
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20
Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper.
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21
Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling.
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22
Remove from the grill to a cutting board and brush with more of the glaze.
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23
Let rest 5 minutes before cutting into 1/2-inch thick slices.
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24
Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce.
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25
Garnish with green onions and cilantro leaves.
