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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Pork Tenderloins with Pineapples

Source: dLife

Jerk pork tenderloins with grilled pineapple slices.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	187.2

Total Carbs	10.9 g

Dietary Fiber	1.9 g

Sugars	6.4 g

Total Fat	3.2 g

Saturated Fat	0.9 g

Unsaturated Fat	0.5 g

Potassium	602.1 mg

Protein	27.7 g

Sodium	363.0 mg

Dietary Exchanges 3.2 Fat, 0.4 Vegetables, 0.5 Fruits, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Use a food processor with knife blade attached and blend green onions, bay leaves, garlic, jalapenos, vinegar, thyme, allspice, salt and pepper to a thick paste.
Rub tenderloins all over with jerk paste, cover and refrigerate 1 hour or overnight.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
With a sharp knife, cut pineapple lengthwise through crown to stem end into 8 wedges, (leaving on leafy crown), or cut 2 small pineapples in the same way into 4 wedges.
Place tenderloins on hot grill rack.
Cover grill and cook, turning once, until browned on the outside and slightly pink in the center. (18 to 22 minutes).
While tenderloins are cooking, add pineapple wedges, cut sides down, to same grill, cook, turning once, until golden brown and heated through, 5 to 8 minutes.
When done, let pork stand 5 minutes.
Transfer pineapple to platter. Transfer tenderloins to cutting board and slice thin.