GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA

Grilled Caribbean Pork with Pineapple Salsa image

Sweet fruit balances the kick from jalapenos in a colorful salsa topping grilled pork tenderloins.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon crushed red pepper flakes
1 cup orange juice
3 tablespoons fresh lime juice
3 large cloves garlic, finely chopped (1 1/2 teaspoons)
3 pork tenderloins (3/4 lb each), trimmed of fat
2 cups chopped fresh pineapple
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
1 tablespoon olive oil

Steps:

In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 70 mg, Fiber 2 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 16 g, TransFat 0 g