Grilled Jamaican Pork Tenderloin Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

If you can't find papaya, use an extra cup of chopped pineapple.

TOTAL TIME: 34 MINUTES

QUICK TIP: Look for cored fresh pineapple in the produce section at the grocery store. You can also buy bottled sliced papaya.

Ingredients

• 2 tablespoons fresh or 2 teaspoons dried thyme leaves
• 2 tablespoons fresh lime juice
• 1 tablespoons olive oil
• 1 tablespoon minced peeled 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, trimmed
• Cooking spray
• 4 cups salad greens
• 2 cups chopped peeled fresh pineapple
• 1 cup chopped papaya

Directions

1. Prepare grill.
2. To prepare dressing, Combine first 11 ingredients in a food processor; process until smooth.
3. To prepare pork, slice pork lengthwise, cutting to, but not through, other side.
4. Open halves, laying pork flat.
5. Rub 2 tablespoons dressing on both sides of pork; reserve remaining dressing.
6. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a meat thermometer registers 155°.
7. Let stand 5 minutes.
8. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
9. Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.

Yield: 4 servings