Grilled Jamaican Pork Tenderloin Salad
|2 Tbsp fresh or 2 tsp dried thyme leaves|
|2 Tbsp fresh lime juice|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 Tbsp fresh ginger, minced|
|2 tsp brown sugar|
|1/2 tsp DLM Sea Salt|
|1/2 tsp DLM Ground Allspice|
|1/2 tsp DLM Ground Cinnamon|
|1/4 tsp DLM Tellicherry Pepper|
|1/4 tsp DLM Ground Nutmeg|
|1 garlic clove, minced|
|1 lb duBreton Pork Tenderloin|
|4 cups spring mix|
|2 cups fresh pineapple, peeled and chopped|
|1 cup papaya, chopped|
To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.
To prepare pork, slice pork length-wise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 Tbsp dressing on pork, reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a thermometer registers 155°F. Let stand 5 minutes. Cut pork into 1/4-inch thick slices; toss with reserved dressing.
Place 1 cup spring mix on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.
Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 34 Minutes
Per serving: 263 calories; 9g total fat; 2g saturated fat; 69mg cholesterol; 371mg sodium; 18g total carbohydrates; 3g dietary fiber; 28g protein;