Prep 34 mins
Cook 0 mins
Butterflying the pork helps it cook faster. If you can't find papaya, use an extra cup of chopped pineapple.
- 2 tablespoons fresh 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 fresh ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 1 garlic clove, minced
- 1 (1 lb) pork tenderloin
- cooking spray
- 4 cups salad greens
- 2 cups chopped peeled fresh pineapple
- 1 cup chopped papaya
- Prepare grill.
- To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.
- To prepare 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°. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
- Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.
Ok. I changed it a bit. Used mango instead of papaya since I already had one, but this was a quick easy recipe and very tasty!! Everyone at my little dinner party wanted the recipe. My husband threw in some jerk seasoning to give it a little zing to counter the sweet. I put the ingredients for the sauce/dressing in a blender instead of a food processor. I would do this again and highly recommend it.