Grilled Pork Loin with Fire-Roasted Pineapple Salsa
['1 tablespoon tomato paste', '1 tablespoon mild or hot chili powder (or achiote paste)', '1/2 cup orange juice', '3 tablespoon fresh lime juice', '1 tablespoon olive oil', '1 pound pork tenderloin, trimmed', '1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes', '1/2 cup pineapple (or orange) juice', '1 large red bell pepper, cored, seeded and thinly sliced', '1/4 small red onion, finely chopped', '1/4 cup chopped fresh basil', 'Vegetable oil cooking spray']
Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
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