Grilled Caribbean Pork Tenderloin

Serves 6

In this dish, pork tenderloin is served with sweet grilled pineapple and tender plantains. Simply add a green salad and steamed brown rice to make a complete lunch or dinner.

Ingredients

1 cup orange juice
1/2 cup thinly sliced green onions
1/4 cup distilled white vinegar
1/4 cup tamari
3 tablespoons lime juice
1 serrano pepper, stemmed, seeded and finely chopped
2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
2 (1-pound) pork tenderloins
Expeller-pressed canola oil
1 small ripe pineapple, peeled, cored, and cut lengthwise into wedges
2 yellow-skinned plantains, peeled and thickly sliced

Method

Put orange juice, green onions, vinegar, tamari, lime juice, peppers, allspice, cinnamon, nutmeg and garlic into a wide, shallow dish and mix well to combine. Add pork and turn to coat well. Cover and chill 4 hours or overnight.

Oil grill grates and preheat grill to medium heat. Drain pork and discard marinade. Grill pork, turning occasionally, until just charred in parts on the outside and cooked through, about 15 minutes; transfer to a platter when done. Brush pineapple and plantains with a bit of oil then grill, flipping once, until deep golden brown and hot throughout, 5 to 8 minutes; transfer to a platter as done.

Cut pork crosswise into medallions then transfer to plates and serve with pineapple and plantains on the side.

Nutrition

Per serving: 310 calories (50 from fat), 6g total fat, 2g saturated fat, 100mg cholesterol, 420mg sodium, 33g total carbohydrate (3g dietary fiber, 19g sugar), 33g protein

http://www.freshfields.org/recipes/1150