Labadie Recipe Database

Name Caribbean Pork with Grilled-Pineapple Salsa Number of People 6 List of Ingredients 20 oz. can pineapple rings in juce, drained 1 large lime 1 1/2 lbs. pork tenderloin, cut crosswise into 6 pieces and pounded to 1-inch thickness 2 tsp. Jamaican jerk seasoning 1 small red onion, cut crosswise into 4 slices (1/4 inch thick) 3 celery stalks, thinly sliced 1/3 cup chopped fresh cilantro Description Spray a gill rack with olive oil nonstick spray, preheat grill to medium-high.  Drain the pineapple on paper towels.  Grate 1/2 tsp. zest from the lime; squeeze 3 T juice.  Brush the pork with 2 T of the lime juice, then sprinkle it with the jerk seasoning. Spray the pineapple, pork and red onion with olive oil spray; place on the grill.  Grill pineapple and red onion until lightly charred, about 3 minutes on each side.  Grill the pork until an instant-read thermometer inserted into the side of each piece registers 160 degrees F., about 5 minutes on each side. Dice the pineapple and red onion.  Combine with celery, cilantro, lime zest and remaining 1 T lime juice.  Serve with the pork. Time 25 minutes Difficulty (1-5) 1 Notes Per serving (2 pieces pork and 1/3 cup salsa):  209 calories, 6 g fat (2 g saturated), 67 mg cholesterol, 70 mg sodium, 14 g carbohydrates, 2 g fiber, 25 g protein, 36 mg calcium Pts + 5 Image