Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time.

Diane Morgan
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 3 ounces pork and 1/2 cup pineapple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill or grill pan to medium-high heat.

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  • Coat grill rack with cooking spray. Rub jerk seasoning and 1/4 teaspoon salt evenly over pork. Add pork to grill; grill 12 to 14 minutes or until a thermometer registers 145°, turning occasionally. Place pork on a platter. Cover with foil; let stand 5 minutes. Cut across the grain into slices.

  • Coat grill rack with cooking spray. Arrange pineapple slices on grill; cook 3 minutes on each side or until well marked. Remove from grill; chop. Combine pineapple, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a bowl. Serve with pork.

Chef's Notes

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 www.choosemyplate.gov.

Nutrition Facts

253 calories; fat 12.9g; saturated fat 2.2g; mono fat 8.3g; poly fat 1.5g; protein 25g; carbohydrates 10g; fiber 1g; cholesterol 74mg; iron 1mg; sodium 303mg; calcium 21mg.
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