Instructions: Pineapple Salsa (optional; recipe in this collection)

This spice rub would be lost atop a two inch, double-cut monster of a pork chop - the flavors just cant compete with all of that meat. If its maximum spice impact youre after, stick with a long, slender pork tenderloin since you can roll it all around in the rub.

Try pineapple salsa with this subtle blend of spices. It lends a cool, refreshing sweetness; if desired, toss it with freshly cooked long-grain rice or couscous.

In a small bowl, combine the allspice, ginger, cinnamon, nutmeg and mustard, if using. Set aside.

Using a sharp knife, remove and discard any silver skin and visible fat from the pork. Pat the pork dry. Sprinkle the spice rub all over the pork and rub it evenly over the surface. (If time allows, transfer the pork to a plate, cover and set aside for at least 30 minutes or refrigerate up to 24 hours.)

Preheat the grill to medium high.

Grill the pork directly over medium heat, turning every 5 minutes, until the pork is evenly browned and reaches an internal temperature of 155 degrees, 20 to 25 minutes. Transfer the pork to a cutting board and set aside to rest for 10 minutes before carving. (The internal temperature of the meat should continue to rise to 160 degrees.)

Cut the pork into 1/2 inch thick slices and fan them out on serving plates.

If desired, garnish with pineapple or Pineapple Salsa.

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