The marinade is excellent with any cut of pork or chicken.

2 pork tenderloins (about 2 pounds/900 g)
1 (20 ounce/750 g) can sliced pineapple or sliced fresh
    pineapple and a 6 ounce/180 ml. can pineapple juice
Juice of 2 limes
1/4 cup/60 ml. Watkins Barbecue Sauce Concentrate (any flavor)
1 tablespoon/15 ml. Watkins Tangy Teriyaki Sauce
1 tablespoon/15 ml. Watkins Calypso Sauce
1 tablespoon/15 ml. Watkins Chipotle Liquid Spice
1 tablespoon/15 ml. Watkins Jamaican Jerk Grilling Rub

Score tenderloins with diagonal slashes about 1/2 inch/12 mm deep to allow marinade to penetrate.

Combine juice from pineapple and all other ingredients except pineapple slices; pour marinade over pork (makes enough to do up to 4 tenderloins), reserving some for use as dipping sauce. Marinate in refrigerator at least 2 hours.

Prepare grill. If using charcoal grill, grill over indirect heat; use low setting on gas grill. Place tenderloins on grill, reserving marinade for basting. Turn and baste often (do not baste during last 10 minutes unless marinade has been boiled) until pork is done (150 degrees F/75 degrees C) on meat thermometer.

Grill pineapple slices during last few minutes of grilling.

To serve, slice tenderloins and top with grilled pineapple slice.

Serves 6.