Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pork tenderloins -- (1 lb each) cut in
                        half
  1              Small  ripe pineapple -- rind removed
  2                     yellow-skinned plantains -- peeled
                        Marinade 1 c fresh orange juice
     1/4             C  distilled vinegar
     3/4           Tsp  ground cinnamon
     3/4           Tsp  ground nutmeg
  3                  T  fresh lime juice
     1/2             C  green onion tops -- thinly sliced
  1 1/2              T  serrano pepper -- minced
  2                Tsp  ground Allspice
     1/4             C  tamari
     1/2           Tsp  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