Grilled Caribbean Pork with Pineapple Salsa

By mikinsue

I served this over a salad.

Nutrition Information:

Nutrition Information:
1 Serving (1 Serving)

* Calories 310
o (Calories from Fat 80),

* Total Fat 9g
o (Saturated Fat 2 1/2g,
o Trans Fat 0g),
* Cholesterol 70mg;
* Sodium 85mg;
* Total Carbohydrate 21g
o (Dietary Fiber 2g,
o Sugars 16g),
* Protein 34g;

Percent Daily Value*:

* Calcium ;

Exchanges:

* 1 1/2 Starch;
* 0 Fruit;
* 0 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 3 1/2 Lean Meat;
* 0 High-Fat Meat;
* 0 Fat;

Carbohydrate Choices:

* 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Marinade
• 2 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon crushed red pepper flakes
• 1 cup orange juice
• 3 tablespoons fresh lime juice
• 3 large cloves garlic, finely chopped (1 1/2 teaspoons)
• Pork
• 1-2 lbs boneless pork chops
• Salsa
• 2 cups chopped fresh pineapple
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons ground cumin
• 3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
• 1 tablespoon olive oil

Details

Servings 6
Preparation time 20mins
Cooking time 29mins

Preparation

Step 1

1. In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
2. Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
3. To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
4. Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
5. Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

Kitchen Tips
The salsa can be made a day ahead, covered and refrigerated.
Any type of purchased fruit salsa can be used, such as peach, pineapple or mango. Using a purchased fruit salsa cuts the time on this recipe.