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Caribbean Pork with Pineapple Salsa

Caribbean Pork with Pineapple Salsa
  • Prep 20 min
  • Total 9 hr 0 min
  • Ingredients 16
  • Servings 6

Ingredients

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

Directions

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
85mg
4%
Potassium
910mg
26%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
16g
Protein
34g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
10%
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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