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1
Heat the grill over high heat.
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2
Brush the 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 the pineapple from the grill, cut into small dice and transfer to a bowl.
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5
Add the onion, chile, vinegar, a few tablespoons of oil, cilantro 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 the 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
Stir in the sugar, add the rum and cook until reduced by half.
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13
Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
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14
Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper.
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15
Pour the mixture into a bowl and let cool to room temperature.
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16
Heat the grill over high heat.
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17
Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper.
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18
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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19
Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
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20
Serve the pork with the relish.
