Grilled Jamaican Pork Tenderloin Salad

Grilled Jamaican Pork Tenderloin Salad Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Serve pork tenderloin atop a bed of fresh greens and toss with sliced fruit and a homemade dressing.


4 servings (serving size: 1 cup greens, 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 30 %
Fat 8.7 g
Satfat 2.3 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 28.4 g
Carbohydrate 18.3 g
Fiber 3.2 g
Cholesterol 69 mg
Iron 2.7 mg
Sodium 371 mg
Calcium 78 mg


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
Cooking spray
4 cups salad greens
2 cups chopped peeled fresh pineapple
1 cup chopped papaya


Prepare grill.

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.


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

Abby Dinces,

Cooking Light

July 2003
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