Grilled Caribbean Pork with Pineapple Salsa

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

  • 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
  • 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.
  • 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.
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