1 liter Rachel's Raquette Lake Elixir Bloody Mary Mix
32 oz. Ketchup
1 cup Brown Sugar
1 cup Molasses
Cut 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
Cook pork tenderloin on the grill and cut into 1 inch chunks. Set aside.
To make sauce: Combine Elixir, ketchup, brown sugar and molasses. Bring to a simmer for 20 minutes, stirring occasionally.
Combine pineapple and pork with sauce mixture and mix well.