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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.

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( 12 Ratings)

12 Ratings

5 Stars 58%

4 Stars 25%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 45 min
Total Time 60 min
Servings 4

Ingredients

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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 6/10/2012 6:13:54 PM REPORT ABUSE eakorf said:

Rating:

Spice mix was delicious, pork nice and juicy! Will experiment with fruits next time. A keeper!

This reply was: Helpful Inspiring

Posted 6/19/2011 11:16:33 AM REPORT ABUSE hetterrific said:

Rating:

This recipe is easy and the taste is great... even for picky kids! I've made the salsa with different fruits and as long as there's some sweet to it, it doesn't matter what you use. I've used commercial spice mixes and I've used the recipe spice mix. I think the recipe mix is better.

This reply was: Helpful Inspiring

Posted 12/9/2010 6:36:58 PM REPORT ABUSE sperry1016 said:

Rating:

It was a hit for my non-veggie, loaded down Honey Mustard family. This was the first meal that we made it through with out honey-mustard on the table. I changed the fruit selection to pineapple, oranges, and pears. I baked for 45 minutes instand of grilling, it was cold outside there!

This reply was: Helpful Inspiring