1 literRachel's Raquette Lake Elixir Bloody Mary Mix
1 cupBrown Sugar
1Cut off both ends of 2 fresh pineapples and cut away rind. Clean and slice into 1 inch round slices. Grill until sugars caramelize and grill marks appear, approximately 2 minutes on each side. Cool and slice into 1 inch chunks, avoiding the core. Set aside
2Cook pork tenderloin on the grill and cut into 1 inch chunks. Set aside.
3To make sauce: Combine Elixir, ketchup, brown sugar and molasses. Bring to a simmer for 20 minutes, stirring occasionally.
4Combine pineapple and pork with sauce mixture and mix well.