Recipe: Grilled Jamaican Pork Tenderloin Salad

GRILLED JAMAICAN PORK TENDERLOIN SALAD

"Try a little Caribbean-infused menu to cool off these last summer nights. This salad tastes great with a side of sweet potato wedges and some hummus with sesame crackers."

FOR THE DRESSING:
2 tablespoons fresh or 2 teaspoons dried thyme leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon minced 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
FOR THE SALAD:
1 (1 pound) pork tenderloin
Cooking spray
4 cups salad greens
2 cups chopped peeled fresh pineapple
1 cup chopped papaya

Prepare grill.

TO PREPARE THE DRESSING:
Combine all 11 ingredients, thyme through minced garlic, in a food processor; process until smooth.

TO PREPARE THE PORK:
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a meat thermometer registers 155 degrees F. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.

TO SERVE:
Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.

Makes 4 servings
Source: Cooking Light magazine