This was quite yummy and not too spicy for the kids. With the BBQ being hidden somewhere in the garage for the winter we made this on the electric grill but it would be even better as a summertime barbecue treat. We served it with coconut lime rice and snowpeas but it would equally make a great lunch all on its own.

• 1 tbsp dijon or grainy mustard
• 1/2 tbsp honey
• 1/2 tbsp chili powder
• salt and pepper to taste
• 1 lb pork tenderloin
• 4 (1/2"-thick) slices pineapple, core removed
• 1 red onion, minced*
• 1 jalapeno pepper, minced
• 1/2 cup chopped fresh cilantro**
• juice of 1 lime

• Preheat the grill.
• Combine the mustard, honey, chili powder, and a good sprinkle of salt and pepper and rub all over the pork.
• Place the pork and pineapple slices on the grill.
• Grill the pineapple for 2 to 3 minutes per side, until lightly charred and softened.
• Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (approx 160F).
• Let the pork rest for at least 5 minutes.
• Chop the pineapple into bite-size pieces and combine with the onion, jalapeno, cilantro and lime juice.
• Season with a bit of salt and pepper.
• Slice the pork and serve with the salsa.

• *It seems before genetic engineering onions were much smaller than they are today... we used only about 1/4 of the red onion and decided that was plenty.
• **Susan can't stand cilantro so we opted not to put any.