Grilled Caribbean Pork Tenderloin

 

2

cups cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)

1

tablespoon chopped fresh cilantro

1

to 2 teaspoons lime juice

4

teaspoons ground nutmeg

4

teaspoons ground cumin

4

teaspoons garlic salt

3

teaspoons ground cinnamon

1/4

to 1/2 teaspoon ground red pepper (cayenne)

1

pork tenderloin (1 1/4 pounds)

• 1 Mix all Fruit ingredients. Cover and refrigerate until serving.
• 2 Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
• 3 Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Serve with fruit mixture.