1 1⁄2 pounds pork tenderloin, trimmed
1 cup pineapple juice, Dole®
1⁄3 cup dark rum, Myers’s®
2 tablespoons Caribbean jerk seasoning, McCormick®
FOR CARIBBEAN MAYO:
1⁄2 cup mayonnaise, Hellmann’s® or Best Foods®
1 teaspoon lemon juice, Minute Maid®
1⁄2 teaspoon Caribbean jerk seasoning, McCormick®
4 sweet Hawaiian dinner rolls, sliced, Oroweat®
Lettuce leaves and grilled pineapple and onion slices (optional)
Cut pork into 1-inch-thick slices; pound each to a 1⁄4-inch thickness. Place pork in a zip-top bag. Combine pineapple juice, rum, and the 2 tablespoons jerk seasoning. Pour over pork in bag. Squeeze air out of bag; seal. Gently massage bag. Marinate in refrigerator for 1 hour. Meanwhile, combine mayonnaise, lemon juice, and the 1⁄2 teaspoon jerk seasoning. Cover; chill. Set up grill for direct cooking over medium heat (see page 15). Oil grate when ready to start cooking. Let pork stand at room temperature for 20 minutes. Remove pork from marinade; discard marinade. Place pork on hot, oiled grill. Cook for 2 to 3 minutes per side or until cooked through. Serve hot on rolls with Caribbean Mayo. Top with lettuce, pineapple, and onion (optional).
Prepare pork as directed. Preheat broiler. Place pork slices on foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 3 to 5 minutes per side or until cooked through. Serve as directed.