GRILLED CARIBBEAN PORK TENDERLOIN

Grilled Caribbean Pork Tenderloin image

A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 9

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Ingredients

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
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)
1 pork tenderloin (1 1/4 pounds)

Steps:

Mix all Fruit ingredients. Cover and refrigerate until serving.
Mix 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.
Heat 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 Facts : Calories 305, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 820 mg