Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Makes 4 servings

Try This Side: Combine 3 Tbsp. fresh lime juice, 2 tsp. olive oil, 1/4 cup each chopped fresh mint and cilantro, and 1/2 tsp. salt. Cut 3 large carrots and 1 English cucumber into strips, using a julienne vegetable peeler. Toss with lime mixture; serve immediately.

How to Make It

Step 1

Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat. Rub 1 Tbsp. olive oil, 1/2 tsp. salt, and 1 Tbsp. Caribbean seasoning over tenderloin.

Step 2

Grill tenderloin, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 minutes before slicing.

Step 3

Meanwhile, bring butter peas and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and simmer 25 minutes; drain. Combine peas, next 6 ingredients, and remaining 2 Tbsp. olive oil and 1 tsp. salt. Serve with sliced pork.

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