1 bunch green onions, cut into 1-inch pieces
3 bay leaves, broken into pieces
3 garlic cloves, peeled
2 jalapeno chiles, seeds and membrane discarded, cut up
2 tablespoons distilled white vinegar
1 tablespoon dried thyme
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 whole pork tenderloins (1 pound each)
2 small or 1 large ripe pineapple
1. In food processor with knife blade attached, blend green onions, bay leaves, garlic, jalapenos, vinegar, thyme, allspice, salt, and pepper to a thick paste.
2. On large plate, rub tenderloins all over with jerk paste; cover and refrigerate 1 hour or overnight.
3. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
4. Meanwhile, with sharp knife, cut pineapple lengthwise through crown to stem end into 8 wedges, leaving on leafy crown.
5. Place tenderloins on hot grill rack. Cover grill and cook 18 to 22 minutes or until browned on the outside and still slightly pink in the center, turning tenderloins over once. When meat is done, internal temperature should be 155 degrees F. on meat thermometer. While tenderloins are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 to 8 minutes or until golden brown and heated through, turning wedges over once.
6. Transfer pineapple to platter. Transfer tenderloins to cutting board and thinly slice. Serve sliced tenderloins with pineapple wedges.