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Prep 45min
Total60min
Servings4
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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)
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Steps
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.
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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.
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