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Grilled Caribbean Pork with Pineapple Salsa

Sweet fruit balances the kick from jalapenos in a colorful salsa topping grilled pork tenderloins.

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  • prep time 20 min
  • total time 9 hr 0 min
  • ingredients 16
  • servings 6
 

Ingredients

Marinade

2
tablespoons packed brown sugar
2
teaspoons ground cinnamon
2
teaspoons ground allspice
1
teaspoon crushed red pepper flakes
1
cup orange juice
3
tablespoons fresh lime juice
3
large cloves garlic, finely chopped (1 1/2 teaspoons)

Pork

3
pork tenderloins (3/4 lb each), trimmed of fat

Salsa

2
cups chopped fresh pineapple
1/4
cup chopped red bell pepper
1/4
cup chopped fresh cilantro
1
tablespoon packed brown sugar
1
tablespoon fresh lime juice
2
teaspoons ground cumin
3
jalapeño chiles, seeded, chopped (about 3 tablespoons)
1
tablespoon olive oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
  • 3 To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • 4 Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
  • 5 Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.
  • 1 In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
  • 3 To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • 4 Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
  • 5 Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

EXPERT TIPS

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Expert Tips

The salsa can be made a day ahead, covered and refrigerated.

Any type of purchased fruit salsa can be used, such as peach, pineapple or mango. Using a purchased fruit salsa cuts the time on this recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
85mg
85%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
16g
16%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
45%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.