Mole Mocha Pork Tenderloin with Grilled Pineapple and Spinach

A spicy southwestern dry-rubbed pork tenderloin is balanced with juicy grilled fresh pineapple rings.
Dry Rub:
2 Tbsp cocoa powder
1 Tbsp instant coffee crystals
1 Tbsp herbes de Provence, or Italian herbs
2 tsp Pimenton, Spanish smoked paprika
2 tsp Kosher salt
2 tsp red chili flakes
1 tsp garlic powder
1 tsp cumin powder

1 large pork tenderloin, about 1-1/2 lb
8-10 cups baby spinach leaves
4 fresh pineapple rings, cored

Whisk together the dry rub ingredients.

Tip out the rub mixture onto a 9x13-inch rimmed baking sheet and shake to distribute evenly. Lay the tenderloin on the rub, and roll around to completely cover the meat.

Use your fingers to distribute rub into nooks and crannies. Let meat sit for at least an hour to absorb flavors.

Heat grill. Grill pineapple rings, about 2 minutes on the first side. Flip, spray with oil and and cook another 2 minutes. Repeat on both sides, turning rings a quarter turn to get cross-hatch grill marks.

Set pineapple aside, covered. Keep grill warm.

Return grill to high. Generously spray tenderloin with oil and grill, turning often, until internal temperature is 145F. Remove meat to a cutting board and cover with aluminum foil. Allow to sit 10 minutes before carving.

Meanwhile, sauté the spinach over high heat in a large skillet, with a bit of olive oil. Salt to taste. Toss often with tongs to mix the spinach well. Tip the skillet after a few minutes, and spoon any excess water out of the skillet and discard. Stop cooking when all leaves have wilted and are just cooked through.

Slice the pork on a bias.

Plate a pineapple ring on each plate. Top with sautéed spinach. Serve pork with pineapple and spinach.

Serves 4.