A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.
Grilled Caribbean Pork Tenderloin
- Prep Time 45 min
- Total 60 min
- Servings 4
- Ingredients 9
Ingredients
Fruit
- 2 cups cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)
- 1 tablespoon chopped fresh cilantro
- 1 to 2 teaspoons lime juice
Spice Rub
- 4 teaspoons ground nutmeg
- 4 teaspoons ground cumin
- 4 teaspoons garlic salt
- 3 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper (cayenne)
Pork
- 1 pork tenderloin (1 1/4 pounds)
Instructions
-
Step1Mix all Fruit ingredients. Cover and refrigerate until serving.
-
Step2Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
-
Step3Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Serve with fruit mixture.
Nutrition
305
Calories
8g
Total Fat
45g
Protein
13g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 305
- Calories from Fat
- 70
- Total Fat
- 8g
- 0%
- Saturated Fat
- 3g
- 0%
- Cholesterol
- 125mg
- 0%
- Sodium
- 820mg
- 0%
- Total Carbohydrate
- 13g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 45g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 18%
- 18%
- Calcium
- 4%
- 4%
- Iron
- 18%
- 18%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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