Caribbean Pork Tenderloin
Dine as you would in the Caribbean islands, without leaving your home. Serve this dinner with grilled corn on the cob and melted cilantro-spiked butter. End the evening with sorbert or sherbet sprinkled with toasted coconut.
2 cups cut-up fresh fruit (cantalope, honeydew, grapes, papaya, and mango)
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons lime juice
1 tablespoon
ground cinnamon 4 teaspoons
ground nutmeg 4 teaspoons
ground cumin 4 teaspoons
garlic salt 1/4 to 1/2 teaspoon
cayenne pepper 1 pork tenderloin (about 1 1/4 lb)
In small bowl, mix fruit, cilantro and lime juice. Cover and refrigerate until serving.
In another small bowl, mix cinnamon, nutmeg, cumin, garlic salt, and red pepper. Place pork in heavy-duty resealable plastic food-storage bag. Sprinkle cinnamon mixture over pork. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork over medium heat 15 to 25 minutes, turning frequently, until no longer pink in center. Serve with fruit mixture.
As prepared, each serving contains 220 calories, 4.5g total fat, 90mg cholesterol, 1050mg sodium, 13g total carbohydrate and 31g protein.
