Yield
Makes 4 servings

Prep: 10 min., Grill: 20 min.
Serve this dish with in-season fresh fruit for optimum flavor and texture.

How to Make It

Step 1

Preheat grill to 350° to 400° (medium-high) heat. Stir together 4 tsp. jerk seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Step 2

Remove silver skin from tenderloin, leaving a thin layer of fat. Brush pork with 2 tsp. olive oil.

Step 3

Sprinkle 1 tsp. seasoning mixture over pineapple rings. Rub pork with remaining seasoning mixture.

Step 4

Grill pork and pineapple rings at the same time, covered with grill lid. Grill pork 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Grill pineapple 2 minutes on each side or until grill marks appear. Remove pork from grill, and let stand.

Step 5

Meanwhile, puree 2 pineapple rings, 1 Tbsp. water, and remaining 6 tsp. olive oil, 3/4 tsp. jerk seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor or blender 30 to 60 seconds or until smooth, stopping to scrape down sides as needed.

Step 6

Combine pineapple mixture and salad greens in a large bowl, tossing to coat. Cut pork into slices. Arrange salad greens, sliced pork, pineapple rings, and mango on a large serving platter. Garnish, if desired.

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