Grilled Caribbean Pork with Pineapple Salsa

Grilled Caribbean Pork with Pineapple Salsa

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

Prep Time

20

Minutes

Total Time

9:00

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings (6 oz pork and 1/3 cup salsa each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
The salsa can be made a day ahead, covered and refrigerated.
Any type of purchased fruit salsa can be used, such as peach, pineapple or mango. Using a purchased fruit salsa cuts the time on this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 85mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 2g,
    • Sugars 16g),
  • Protein 34g;
Percent Daily Value*:
    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.