Grilled Island Pork Salad

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Servings servings

Ingredients

1 tablespoon dried thyme
3 tablespoons lime juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons grated ginger
1 tablespoon brown sugar
sea salt and freshly ground black pepper to taste
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic pressed
1 1/2 pounds pork tenderloin
6 cups mixed salad greens
3 cups chopped pineapple fresh or canned
1 1/2 cups chopped papaya OR mango

Instructions

Preheat outdoor or indoor grill or oven broiler.
Lightly coat the grill/broiler pan with olive oil. In a food processor or blender, combine first 10 ingredients (thyme through garlic); process until smooth.
Slice pork lengthwise, cutting almost (but not quite) through to the other side. Open the halves flat and rub with 3 tablespoons of dressing, reserving the remaining dressing.
Grill/broil pork for 10 minutes per side or until a meat thermometer registers 155 degrees when inserted in the thickest part.
Remove pork from grill and allow it to rest for about 5 minutes before cutting into 1/4-inch slices; coat with remaining dressing. Divide salad greens, pineapple, papaya (or mango) and pork among the dinner plates; serve.

Notes

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.

VEGETARIAN: Use a faux roast (such as Quorn) instead of pork tenderloin.

KOSHER: Use boneless skinless chicken thighs instead of pork.

GLUTEN FREE: No changes necessary.

NUTRITION: Per Serving: 242 Calories; 8g Fat; 25g Protein; 18g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 6

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Grilled Island Pork Salad