Cumin and jalapeño impart zesty flavor to pork, while pineapple and marmalade lend a little sweetness.
teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
teaspoon ground cumin
lb pork tenderloin
kiwifruit, peeled, chopped
slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces
tablespoon orange marmalade
teaspoon finely chopped jalapeño chile
Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.
Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in.
Cut pork into thin slices. Serve pineapple salsa with pork.
You may have to ask the butcher to cut a 1/2-pound piece from a larger tenderloin for this recipe.
Serve papaya slices on the side to enhance the flavors of the Pineapple Salsa.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.