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Pork Tenderloins with Pineapples
Source: dLife

Jerk pork tenderloins with grilled pineapple slices.

Prep Time: 90 minutes
Cook Time: 18 minutes
Difficulty: Easy

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
, 1/2 Vegetables , 1/2 Fruits , 3 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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Ingredients Directions
  1. 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.
  2. Rub tenderloins all over with jerk paste, cover and refrigerate 1 hour or overnight.
  3. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
  4. 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.
  5. Place tenderloins on hot grill rack.
  6. Cover grill and cook, turning once, until browned on the outside and slightly pink in the center. (18 to 22 minutes).
  7. 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.
  8. When done, let pork stand 5 minutes.
  9. Transfer pineapple to platter. Transfer tenderloins to cutting board and slice thin.

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