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Grilled Caribbean Pork Tenderloin With Pineapple And Planta


Course : Pork
Serves: 1
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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 / Directions:


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

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