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1
For the brine: Crush the spices with the bottom of a saucepan.
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2
Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes.
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3
Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan.
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4
Bring to a boil, remove from heat, and stir in the rum; cool to room temperature.
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5
Remove silver skin from tenderloins and place in a bowl or shallow container.
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6
Pour the brine over the tenderloins.
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7
Cover and refrigerate 1 to 4 hours.
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8
For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds.
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9
Crush spices with a heavy pan or a mortar and pestle.
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10
Heat butter in a small saucepan over medium-high heat.
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11
Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes.
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12
Add toasted spices, vinegar, and sugar and stir util dissolved.
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13
Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes.
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14
Cool, then stir in scallions, mint, and lime juice.
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15
Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.
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16
Remove the tenderloins from the brine and pat dry.
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17
Brush the grill grate lightly with vegetable oil.
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18
Season tenderloins with coarsely ground black pepper and salt to taste.
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19
Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side.
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20
Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more.
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21
Let rest 5 minutes before slicing.
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22
Slice the tenderloins into medallions and serve with the chutney.
