Grilled Pork Tenderloin with Rice and Pineapple Salsa

Lightly oil, then heat a ridged grill pan or outdoor barbecue grill. Pork: Rub with jerk seasoning. Grill, browning all sides, 25 to 30 minutes until a meat thermometer inserted in center registers 160 °F. Reserve and wrap one tenderloin. Refrigerate up to 3 days. Let other rest 8 to 10 minutes before cutting in 1/3-in.-thick slices. Meanwhile prepare rice: Cook as box directs but omit oil or butter. Reserve and refrigerate 3 cups up to 3 days. Stir black beans, cilantro and pepper into remaining rice. Mix Salsa ingredients plus 1/3 cup reserved pineapple juice. Serve with sliced pork and avocado; accompany with rice and beans.