Grilled Caribbean Pork Tenderloin

Grilled Caribbean Pork Tenderloin

A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.

Prep Time

45

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

Fruit
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
Spice Rub
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)
Pork
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You'll find a variety of Caribbean spice mixes in the spice section of the supermarket to use instead of making the Spice Rub.
Time Saver
Use precut mixed fruit found in the produce or deli section of your supermarket.
Serve With
Serve grilled corn on the cob with cilantro butter with this Caribbean island dinner. Sherbet with coconut is a pleasing finale.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 305
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,),
  • Cholesterol 125mg;
  • Sodium 820mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
  • Protein 45g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 6 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.