Caribbean pork

I received this delicious recipe from a friend during a recipe exchange. It was an instant hit in my house. We like to slice the meat pretty thin after letting it rest. Even my kids love it. Pairing it with the salsa is divine!!
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
Ingredients
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil


Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions
salt
pepper

1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.

2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.

4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.