Grilled Pork Tenderloin with Pineapple and Bell Peppers

Ingredients

• [[{{2}} medium limes, halved]]
• [[{{1 bunch}} scallions (about 6 to 8), dark green ends trimmed]]
• [[{{1}} medium red bell pepper, cored, seeded, and cut into 4 equal pieces]]
• [[{{½}} medium pineapple, skin removed and fruit cut crosswise into ¼- to ½-inch-thick rounds]]
• [[Vegetable oil, for coating the grill and vegetables]]
• For the topping::
• [[{{1 (12- to 16-ounce)}} pork tenderloin, silver skin removed]]
• + 7 more ingredients
• • [[{{2 teaspoons}} freshly ground black pepper]]
  • [[{{2 teaspoons}} toasted sesame oil]]
  • [[{{2 tablespoons}} peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)]]
  • [[{{3}} medium garlic cloves, finely chopped]]
  • [[{{1 tablespoon}} fish sauce]]
  • [[{{¼ cup}} soy sauce]]
  • For the pork::

For the pork: Place the soy sauce, fish sauce, garlic, ginger, sesame oil, and pepper in a 13-by-9-inch baking dish and whisk to combine; set aside. To butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but ...

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