Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa

This was a great recipe hitting all the notes I crave - spicy, tangy, sweet and savory. The Pineapple salsa was great and I made my own Caribbean/Jerk spice blend loosely based off this recipe http://www.food.com/recipe/jamaican-jerk-dry-rub-10710. It was quite hot so I went ahead and added a tiny bit of anise, more brown sugar and extra thyme. I also omitted the cayenne completely. I rubbed the pork loin about 2-3 hours before grilling and it was perfect- nice caramelized "crust" on the outside, moist and juicy inside. I love spicy food but next time I will limit the habanero (I ground up whole dried peppers) to about half. Do not skip the salsa, it is wonderful and really balances the dish.