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 min
  • Total Time 60 min
  • Servings 4

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.

Expert Tips

You'll find a variety of Caribbean spice mixes in the spice section of the supermarket to use instead of making the Spice Rub.

Use precut mixed fruit found in the produce or deli section of your supermarket.

Serve grilled corn on the cob with cilantro butter with this Caribbean island dinner. Sherbet with coconut is a pleasing finale.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
125mg
125%;
Sodium
820mg
820%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
18%;
Calcium
4%;
Iron
18%;
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.