Jerk Pork Tenderloin with Pineapple-Plum Relish

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.

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

Ingredients

• Pork:
• 1 1/2  cups  chopped green onions
• 1/4  cup  red wine vinegar
• 3  tablespoons  brown sugar
• 2  tablespoons  olive oil
• 2  tablespoons  fresh lime juice
• 2  tablespoons  low-sodium soy sauce
• 1  teaspoon  salt
• 1  teaspoon  ground allspice
• 3/4  teaspoon  dried thyme
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, peeled
• 1  habanero pepper
• 2  (1-pound) pork tenderloins, trimmed
• Cooking spray
• 
  Relish:
• 2  cups  finely chopped pineapple
• 3/4  cup  finely chopped ripe plum (about 3 medium)
• 2  tablespoons  chopped fresh mint
• 1  tablespoon  cider vinegar
• 1  tablespoon  honey
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  low-sodium soy sauce

Preparation

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.

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.

Nutritional Information

Calories:

154 (24% from fat)

Fat:

4.1g (sat 1.4g,mono 1.8g,poly 0.4g)

Protein:

17.5g

Carbohydrate:

11.7g

Fiber:

0.5g

Cholesterol:

48mg

Iron:

1.1mg

Sodium:

101mg

Calcium:

13mg