Grilled Caribbean Pork Tenderloin

Grilled Caribbean Pork Tenderloin

Serves 6
In this dish, pork tenderloin is served with sweet grilled pineapple and tender plantains. Simply add a green salad and steamed brown rice to make a complete lunch or dinner.
  • 1 cup orange juice
  • 3 green onions, thinly sliced
  • 1/4 cup distilled white vinegar
  • 1/4 cup tamari
  • 3 tablespoons lime juice
  • 1 serrano chile, stemmed, seeded and finely chopped
  • 2 teaspoons ground allspice
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon grated nutmeg
  • 1 clove garlic, finely chopped
  • 2 (1-pound) pork tenderloins
  • Canola oil, as needed
  • 1 small ripe pineapple, peeled, cored, and cut lengthwise into wedges
  • 2 yellow-skinned plantains, peeled and thickly sliced
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Put orange juice, green onions, vinegar, tamari, lime juice, chile, allspice, cinnamon, nutmeg and garlic into a wide, shallow dish and mix well to combine. Add pork and turn to coat well. Cover and refrigerate at least 4 hours or overnight.

Oil grill grates and preheat grill to medium heat. Drain pork and discard marinade. Grill pork, turning occasionally, until just charred in parts on the outside and cooked through, about 15 minutes; transfer to a platter when done. Brush pineapple and plantains with a bit of oil then grill, flipping once, until deep golden brown and hot throughout, 5 to 8 minutes; transfer to a platter as done. 

Cut pork crosswise into medallions then transfer to plates and serve with pineapple and plantains on the side.
Nutritional Info: 
Per Serving: 310 calories (50 from fat), 6g total fat, 2g saturated fat, 100mg cholesterol, 420mg sodium, 33g carbohydrates, (3 g dietary fiber, 19g sugar), 33g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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