Grilled Cuban Pork

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Ingredients

• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 tablespoon nutmeg (grated)
• 1 teaspoon dry mustard (yellow)
• 1 whole pork tenderloin (20 to 25 ounces)
• 2 tablespoons vegetable oil
• 1 whole pineapple

Instructions

1. In a small mixing bowl, combine the ginger, cinnamon, nutmeg and dry mustard. Stir well.
2. Pat the pork loin dry with a paper towel and let sit a few minutes (this will help the rub, made above, to stick to the meat).
3. Generously massage the rub onto the pork loin and place the loin in a shallow baking dish or lipped baking sheet.
4. Place the loin in the refrigerator for about 30 minutes.
5. While the meat is chilling, start the grill, and set to the grill rack to be about 5 inches form the heat source.
6. When the coals are ready, or the grill has reached temperature, oil the racks and place the pork loin over the heat.
7. Turn the pork loin 1/4 turn about every 5-7 minutes, covering the grill in between turns to trap the heat. This will give an evenly distributed cook and sear all side of the meat.
8. After about 25 minutes, or MORE IMPORTANTLY, when the temperature in the middle of the loin has reach 160 degrees Fahrenheit, remove from the grill and let rest for at least 10 minutes. This redistributes the heat and juices of the meat.
9. While the pork is resting, cut the pineapple into wedges, lengthwise.
10. After resting, cut the loin, slicing on the bias and against the grain.
11. Plate and serve.