Serve pork tenderloin atop a bed of fresh greens and toss with sliced fruit and a homemade dressing.
2 tablespoons fresh or 2 teaspoons dried thyme leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon minced fresh ginger
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 garlic clove, minced
1 (1-pound) pork tenderloin
4 cups salad greens
2 cups chopped peeled fresh pineapple
1 cup chopped papaya
How to Make It
To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.
To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a meat thermometer registers 155°. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.
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