Directions

1. Mix together Latin spice rub ingredients (1 Tbs dark brown sugar, 1 1/2 tsp kosher salt, 1 1/2 tsp black pepper, 1 1/2 tsp ground ginger, 1 1/2 tsp cumin, 1/4 tsp cayenne). Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling.
2. Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for total of 20 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 145 degrees F. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing.
3. While pork is grilling and resting, prepare salad. Arrange 2 to 3 large leaves of lettuce on the upper half of each of 8 dinner plates. Overlap 5 slices of pineapple at top of plate over lettuce. Scatter jicama sticks over top. Lay rings of the Anaheim chile over top.
4. Cut pork tenderloins into 1/2-inch thick slices. Arrange slices, overlapping on bottom portion of each plate. Drizzle salsa over each salad. Garnish with cilantro.