Grilled Caribbean Pork Tenderloin With Pineapple And Planta |
 |
| Course : |
Pork |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
Ingredients:
| 2 |
medium |
pork tenderloins -- (1 lb each) cut in half |
| 1 |
Small |
ripe pineapple -- rind removed |
| 2 |
medium |
yellow-skinned plantains -- peeled |
| 1 |
Cup |
Marinade 1 c fresh orange juice |
| 1/4 |
Cup |
distilled vinegar |
| 3/4 |
teaspoon |
ground cinnamon |
| 3/4 |
teaspoon |
ground nutmeg |
| 3 |
tablespoons |
fresh lime juice |
| 1/2 |
Cup |
green onion tops -- thinly sliced |
| 1 1/2 |
tablespoons |
serrano pepper -- minced |
| 2 |
teaspoon |
ground Allspice |
| 1/4 |
Cup |
tamari |
| 1/2 |
teaspoon |
fresh garlic -- minced |
|
| |
Preparation:
1. Combine marinade ingredients and marinate pork for 4 hours in refrigerator.
2. Cut pineapple lengthwise into 8 wedges and remove core.
3. Split plantain in half lengthwise.
4. Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals.
5. Place plantain over outer edges.
6. Cook pork 7 minutes each side.
7. Brown pineapple on all sides (10-15 minutes total.) and plaintain until soft (10 minutes).
8. Slice pork thinly and serve with sliced fruit. |
| |
Nutritional Information:
237 Calories (kcal); 2g Total Fat; (4% calories from fat); 4g Protein; 76g Carbohydrate; 0mg Cholesterol; 13mg Sodium |