Grilled Caribbean Pork Tenderloin

Name: Grilled Caribbean Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 6 servings Expeller-pressed canola oil; 1 clove garlic, finely chopped; 118 milliliters thinly sliced green onions; 2 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 3 Tbsps lime juice; 237 milliliters orange juice; 1 small ripe pineapple, peeled, cored, and cut lengthwise into wedges; 2 yellow-skinned plantains, peeled and thickly sliced; 907 grams pork tenderloins; 1 serrano pepper, stemmed, seeded and finely chopped; 59 milliliters tamari; 59 milliliters distilled white vinegar

You can never have too many main course recipes, so give Grilled Caribbean Pork Tenderloin a try. Watching your figure? This gluten free and dairy free recipe has 489 calories, 34g of protein, and 20g of fat per serving. This recipe serves 6. Head to the store and pick up expeller-pressed canolan oil, yellow-skinned plantains, serrano pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. It is a reasonably priced recipe for fans of Central American food.

Ingredients

Servings:

6servings

Expeller-pressed canola oil 1clove

garlic, finely chopped 118milliliters

thinly sliced green onions 2teaspoons

ground allspice 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 3Tbsps

lime juice 237milliliters

orange juice 1small

ripe pineapple, peeled, cored, and cut lengthwise into wedges 2

yellow-skinned plantains, peeled and thickly sliced 907grams

pork tenderloins 1

serrano pepper, stemmed, seeded and finely chopped 59milliliters

tamari 59milliliters

distilled white vinegar

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Alta Vista Vive Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.