Rating: 5 stars
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  • 1 Rating

Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.

David Bonom
Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and about 1/3 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

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  • Prepare grill.

  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. 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

154 calories; calories from fat 24%; fat 4.1g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.4g; protein 17.5g; carbohydrates 11.7g; fiber 0.5g; cholesterol 48mg; iron 1.1mg; sodium 101mg; calcium 13mg.
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