4 servings (serving size: 1 cup greens, 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya)
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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This was very easy and everyone wanted seconds! It's great for company and health-conscious people are satisfied with all of the fresh ingredients.
Check out my take: http://sweetspatulas.com/2012/07/25/grilled-jamaican-pork-tenderloin-salad/
Simple to prep & would be great for folks who like jerk pork but can't take the heat. Made to directions using fresh thyme and left pork in fridge for about 3hrs to marinate. Instead of the recommended sweet potato wedges, served with avocado toast. (idea from this month's Bon Appetit: ciabatta sticks cut lengthwise, lightly grilled after the pork came off, topped with thin slices of avocado, olive oil & salt)
This was a great recipe! I made twice the amount of pork because there were 5 people, and this was our main course. These were the adjustments I made:
Put 2 pounds of pork in slow cooker instead of grilling. Brush dressing over pork after you put it on the side of the plate beside the lettuce. Distribute 2- 20oz cans of pineapple among plates. Don’t have to add papaya. You can drizzle a little bit of pineapple juice over the salad greens.
Putting the pork in the slow cooker allows you to make this recipe any time of the year!