Jerk Pork Tenderloin with Pineapple-Plum Relish

Yield: 8     (serving size: 3 oz. pork + about 1/3 cup relish)


1 1/2 cups chopped green onions

1/4 cup red wine vinegar

3 tbsp. brown sugar

2 tbsp. olive oil

2 tbsp. fresh lime juice

2 tbsp. low-sodium soy sauce

1 tsp. salt

1 tsp. ground allspice

3/4 tsp. dried thyme

1/4 tsp. ground cinnamon

1/4 tsp. freshly ground black pepper

2 garlic cloves, minced

1 habanero pepper

2 (1 lb.) pork tenderloins, trimmed

cooking spray


2 cups finely chopped pineapple

3/4 cup finely chopped ripe plum (about 3 medium)

2 tbsp. chopped fresh mint

1 tbsp. cider vinegar

1 tbsp. honey

2 tsp. grated peeled fresh ginger

1 tsp. low-sodium soy sauce

  1. To Prepare Pork – combine first (13) ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  2. Prepare grill or preheat broiler.
  3. Remove pork from bag; discard marinade. Place pork on grill rack or broiler pan coated with cooking spray; grill 23 minutes or until thermometer registers 155 degrees or until desired degree of doneness. Let pork stand 10 minutes. Cut pork into 1/-inch-thick slices.
  4. To Prepare Relish – combine pineapple and remaining (6) ingredients in a bowl, stirring well. Serve with pork.

CALORIES 154 (24% from fat); FAT 4.1g (sat. fat 1.4g); CHOL 48mg; SOD 101mg; CARB 11.7g; FIBER 0.5g; PROTEIN 17.5g

from Cooking Light Annual Recipes 2008

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