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Grilled Caribbean Pork Tenderloin

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Betty Crocker Kitchens
Updated Oct 9, 2008
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A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.

Grilled Caribbean Pork Tenderloin

  • Prep Time 45 min
  • Total 60 min
  • Servings 4
  • Ingredients 9
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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)

Instructions

  • Step 
    1
    Mix all Fruit ingredients. Cover and refrigerate until serving.
  • Step 
    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.
  • Step 
    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.

Nutrition

305 Calories
8g Total Fat
45g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
70
Total Fat
8g
0%
Saturated Fat
3g
0%
Cholesterol
125mg
0%
Sodium
820mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
2g
0%
Protein
45g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
18%
18%
Calcium
4%
4%
Iron
18%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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