Dinner tonight:

Grilled Pork Tenderloin with Pineapple Salsa

Ingredients
1 pineapple, cored and cut into small pieces
1 handful fresh cilantro, minced finely
1/2 cup red onion, finely chopped
1/2 cup bing cherries or plums, pitted and finely chopped
1/2 tsp red pepper flakes (or more to taste)
2 tsp kosher salt, separated
1 pork tenderloin (about 1 pound)
1 tsp ground cumin
1/2 tsp freshly-ground black pepper
1 bunch asparagus
1 T. butter
More salt and pepper to taste
1 (5.6 oz) package couscous (I used Near East brand, Toasted Pine Nut flavor)

Method
1. Combine pineapple, cilantro, onion, cherries, red pepper, and 1 tsp salt in a non-reactive container. Refrigerate for at least 1 hour to let flavors blend.
2. Rinse the pork and trim fat. On a plate, mix cumin, remaining salt, and black pepper. Coat the pork. Grill on a hot grill for 15-20 minutes, or until it is still slightly pink inside.
3. While pork is cooking, cut off the woody 1/3 of asparagus. In a large pan, melt butter over medium heat and sauté asparagus until tender and slightly charred. Add salt and pepper to taste.
3. Take pork off grill and tent loosely with foil. Set aside to rest for a few minutes.
4. Prepare couscous according to package directions.
5. Thinly slice the pork (about 1/4 inch slices)
6. Put about 3/4 cup of prepared couscous on the center of a plate. Fan 4 or 5 asparagus spears on top of the couscous. Fan 4 or 5 pork slices on top of asparagus. Top with several spoonfuls of fruit salsa.

Serves 4.