Grilled Caribbean Pork Tenderloin

Name: Grilled Caribbean Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 1 Tbsp chopped fresh cilantro; 473 milliliters cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango); 4 teaspoons garlic salt; 3 teaspoons ground cinnamon; 4 teaspoons ground cumin; 4 teaspoons ground nutmeg; 0 teaspoons ground red pepper (cayenne); 1 teaspoon lime juice; 567 grams pork tenderloin

The recipe Grilled Caribbean Pork Tenderloin could satisfy your Central American craving in around 1 hour. For $2.55 per serving, you get If you have ground pepper, cut-up fruit, garlic salt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Mix all Fruit ingredients. Cover and refrigerate until serving.

Ingredients you will need

Fruit

Mix all Spice Rub ingredients.

Ingredients you will need

Allspice

Dry Seasoning Rub

Place pork in heavy-duty resealable food-storage plastic bag.

Ingredients you will need

Pork

Equipment you will use

Ziploc Bags

Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.

Ingredients you will need

Dry Seasoning Rub

Pork

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

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.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Serve with fruit mixture.

Ingredients you will need

Fruit

Equipment

Ziploc Bags

Grill

Kitchen Thermometer

Ingredients

Servings:

1Tbsp

chopped fresh cilantro 473milliliters

cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)4teaspoons

garlic salt 3teaspoons

ground cinnamon 4teaspoons

ground cumin 4teaspoons

ground nutmeg 0teaspoons

ground red pepper (cayenne)1teaspoon

lime juice 567grams

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.