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


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

335 calories; fat 14g; saturated fat 3g; mono fat 8g; poly fat 2g; protein 26g; fiber 4g; cholesterol 75mg; iron 2mg; sodium 838mg; calcium 47mg.