Summer=Fruit. Fruit in and on and around everything! Even grilled meat =). I love summer!
I made this as a special occasion dinner for when my friend, Sara (with no “h”), came over for dinner. I also subjected her to some other dish that will remain unnamed because it was the flavor was a tad too… intense. So, hopefully, she will forgive my barely palatable side because this salad is so outrageously delicious. Seriously, I had no idea that the spices I typically associate with Christmas would be so enticing on a pork loin and tropical fruit!
Also, this was my first time lighting the grill by myself. And when I say “by myself,” I mean completely alone. As in, no one else was at home, as in everyone else in my family was miles away, in other cities. Good Gracious, it’s a miracle that the house is still standing, now that I think about it… I must admit though, I called my mother shortly after dousing the charcoals with lighter fluid, mildly freaking out about “what happens if I light them and they catch on fire and burn me and everything else around me?????”
As you can see, all went well. And my skin is un-singed. God must have a lot of grace and mercy stored up for me.
Grilled Jamaican Pork Tenderloin Salad
- 2 tablespoons fresh or 2 teaspoons dried thyme leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon minced fresh ginger
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 garlic clove, minced
- 1 (1-pound) pork tenderloin
- Cooking spray
- 4 cups salad greens
- 2 cups chopped peeled fresh pineapple
- 1 cup chopped papaya
- Prepare grill.
- To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.
- To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a meat thermometer registers 155°. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
- Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.