Grilled pork tenderloin with pineapple-mint chutney

Ingredients:

Pork and brine

• 1 teaspoon coriander seeds
• 8 allspice peas
• 4 cloves
• 1 cup cold water
• 3 tbsp. salt (add a little more salt)
• 2 tbsp cane sugar
• 1/4 cup minced unpeeled ginger
• 4 cloves of garlic
• 1 cup dark rum
• 3 pork tenderloins

Chutney

• 1/4 tsp coriander seeds
• 4 allspice peas
• 2 cloves
• 2 tbsp (30 g) butter
• 5 slices of peeled ginger
• 2 cloves garlic, peeled and crushed
• 1/2 peeled jalapeño pepper
• 1/4 tbsp. rice vinegar
• 1 tbsp cane sugar
• 3 cups chopped fresh pineapple
• 2 teaspoons coarse salt
• 2 green onions, finely chopped
• 2 tablespoons chopped fresh mint
• Juice of half a lime

Preparation:

1. Marinating meat. Crush the spices by pressing them down with a saucepan. Pour them into the saucepan and heat, stirring over medium heat for 3 minutes. Add water, 3 tablespoons of salt, cane sugar, ginger, and garlic. Bring to a boil, remove from the heat, and pour in the rum. Cool the brine to room temperature. Remove the membranes from the meat and place it in a deep bowl. Pour the brine over the tenderloins, cover, and refrigerate for 1-4 hours.
2. Chutney. Place the coriander, allspice, and cloves in a small skillet and toast, stirring, for 30 seconds over medium heat. Crush the spices using a heavy skillet or mortar and pestle. Heat the butter in a small saucepan over medium heat. Add the ginger, garlic, and jalapeño and cook, stirring, for 3 minutes until fragrant. Add the crushed spices, vinegar, and sugar and stir until dissolved. Stir in the pineapple chunks and salt. Bring to a simmer and reduce heat to low. Cook for about 20 minutes until the sauce thickens slightly. Let cool, then add the green onions, mint, and lime juice. Stir to combine.
3. Grilled pork tenderloin. Prepare an outdoor grill for direct and indirect medium heat.
4. Remove the pork tenderloins from the brine and pat dry with paper towels. Brush the grill grate with vegetable oil. Season the meat with coarse black pepper and salt to taste. Grill the tenderloins over direct heat for 6 minutes per side, until golden brown. Move the pork to the cooler side of the grill, cover with an aluminum skillet, and cook until an internal thermometer reads 145°F (63°C), about 6-8 minutes. Transfer the tenderloins to a platter and let them rest for 5 minutes. Then cut them into medallions and serve with chutney.