Teriyaki Tenderloin

Mix juice from pineapple with Moore's Teriyaki Marinade.
Using flavor injector, inject about half of the liquid mixture into the pork tenderloin.
Reserve remaining liquid for later use.
Refrigerate injected tenderloin for an hour or two before grilling.
When grilling, place tenderloin over low heat, as far from direct heat source as possible, so as not to burn the outside before the center is done.
Turn frequently and cook slowly until pork reaches an internal temperature of 155 degrees (about 2 to 2 1/2 hours, depending on your grill).
While meat is grilling, puree remaining liquid mixture with red pepper flakes and about ½ of the pineapple from the can.
Bring to a boil over medium heat, reduce heat and simmer for 5 minutes, stirring occasionally.
Use ½ of this puree as a glaze during the last 15 minutes of grilling.
Retain the other half.
Once tenderloin reaches 155 degrees, remove from the heat and allow residual heat to complete the cooking process before slicing (10-15 minutes).
Serve tenderloin in thin slices, over ½ cup cooked rice.
Garnish with reserved glaze and remaining pineapple.