Combine the ingredients for the homemade jerk rub in a small bowl.
Remove pork tenderloin from packages and pat dry with a paper towel.
Rub the pork evenly with the spice mixture patting the rub to adhere to the pork.
Place the seasoned pork on the grill and cover.
After 8-10 minutes, flip the pork tenderloin and then continue to grill for an additional 8-10 minutes, or until the internal temperature is between 140-145 degrees.
Once the pork reaches the desired temperature, remove from grill and tent with foil for 10 minutes.
After the pork rests, slice and serve with the salsa.
While the pork is cooking combine the pineapple with onion, cilantro peppers, onions, cilantro, salt, and lime juice.
This recipe can easily be doubled to use both pork tenderloins typically sold in a package.For the jerk rub use: 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon dried thyme leaves, ½ teaspoon dried parsley, ½ teaspoon sugar, 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon cinnamon, ¼ teaspoon allspice, ⅛ teaspoon crushed red pepper flakes, and ⅛ teaspoon ground nutmegLeftover pork tenderloin can be store in the refrigerator for up to 3 days. If you don't want to grill the pork tenderloin, you can instead roast in a 400 degree Fahrenheit oven for 20-22 minutes, or until an internal temperature of 145 degrees is reached.