Photo: Randy Mayor; Styling: Jan Gautro
Recipe from Cooking Light

Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.

Ingredients

  • Pork:
  • 1 1/2 cups chopped green onions
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, peeled
  • 1 habanero pepper
  • 2 (1-pound) pork tenderloins, trimmed
  • Cooking spray
  • Relish:
  • 2 cups finely chopped pineapple
  • 3/4 cup finely chopped ripe plum (about 3 medium)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon low-sodium soy sauce

Preparation

  1. To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  2. Prepare grill.
  3. Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
  4. To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,
June 2007

Nutritional Information

  • Calories: 154
  • Calories from fat: 24%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.5g
  • Carbohydrate: 11.7g
  • Fiber: 0.5g
  • Cholesterol: 48mg
  • Iron: 1.1mg
  • Sodium: 101mg
  • Calcium: 13mg