Cuban Pork Tenderloin With Pineapple Mojo Recipe

• 1 x habanero or possibly scotch bonnet pepper, seeded, finely, minced
• 1 x pineapple, diced into 1/4 inch cubes
• 3/4 c. red onion, finely, diced
• 1 x yellow pepper, diced
• 6 bn green onion, thinly, sliced
• 1/2 c. minced cilantro
• 1/4 c. pineapple, juice
• 1 x salt and pepper
• 1/4 c. extra virgin olive oil Pork Tenderloin
• 2 x 3/4 pound each pork, tenderloin, silver skin removed
• 3 Tbsp. extra virgin olive oil
• 1/4 c. finely minced fresh rosemary
• 1/4 c. finely minced fresh thyme
• 1 x salt and pepper
• 4 x garlic, cloves, quartered

Directions