Grilled Island Pork Salad

Servings 6 servings


  • 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


  • 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.


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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