Caribbean Pork with Pineapple Salsa

Name: Caribbean Pork with Pineapple Salsa
Prep time: 20 min
Total time: 9 h
Yield: 6
Ingredients: 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); 3 pork tenderloins (3/4 lb each), trimmed of fat; 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

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Prep 20 min
Total 9 hr 0 min
Ingredients 16
Servings 6

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by Qué Rica Vida Cocina

Updated Jan 4, 2012

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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.

Expert Tips

tip 1
The salsa can be made a day ahead, covered and refrigerated.
tip 2
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 Information

310 Calories, 9g Total Fat, 34g Protein, 21g Total Carbohydrate, 16g Sugars

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;