- 2 tablespoons packed brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (18 ounce) package pork tenderloin
- 4 fresh pineapple rings
- 1 teaspoon olive oil
- 1/4 cup Archer Farms® habanero pineapple dip
- Heat grill. Mix brown sugar, chili powder and salt in small bowl. Pat pork tenderloin dry; rub with spice mixture. Brush pineapple with oil.
- Place tenderloin on grill over indirect heat. Cover and cook 20 minutes on each side until pork reaches 160 degrees F. on instant-read thermometer. Add pineapple to grill during last 5 minutes of grilling, turning once. Let pork stand for 5 minutes.
- Meanwhile, heat sauce in small microwavable bowl on High for 20 to 30 seconds or until heated through.
- Cut tenderloin into 1/2-inch slices; arrange on serving platter with pineapple. Drizzle with warm sauce.