Cooking Light: Caribbean Grilled Pork with Pineapple Salsa

Caribbean Pork done.JPG

Cooking LIght magazine is a favorite of Measure & Pinch.  It is always chock full of recipes and our favorite part- great pictures along with almost every recipe.   We get a ton of inspiration from it (when we have a chance to read it!).  On my recent vacation with my husband, I didn't bring a "beach read", rather I couldn't wait to get back into my favorite magazines.  I brought Cooking Light April and May editions.  I read them cover to cover on the flights and came home fresh and ready to make... Caribbean Pork!   The funny part is, I was so tired from traveling, that Pam made this for me & the boys while I watched and sipped a Painkiller! (see our last post)

Pam & I always let you know where we are coming from; some recipes are "adapted from.." or "inspired by."  This one, we call an "inspired lift".  We changed a few things, like the salsa ingredients and method, but we lifted the pork recipe to the letter.  Ultimately, we love Cooking Light's idea of serving the jerk spiced pork on a bed of tropical sweetness.  It's really wonderful.

  • 1 lb pork tenderloin, cut in half crosswise
  • 4-5 slices of fresh pineapple, chopped (about 1 cup)
  • McCormick's Caribbean Jerk Seasoning, 1 tbsp
  • 1 tomato, chopped
  • 3/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp. olive oil
  • salt & pepper
  • lime, zest and juice
  • 1 red pepper, sliced

For the salsa:

Combine the pineapple, pepper, tomato, red onion, cilantro, lime (zest and juice) in a bowl.  Season with salt & pepper to taste.  Let rest while you cook the pork.  When the pork is ready and rested,  pour salsa onto serving platter to create a bed for the sliced meat.

For the pork:

Preheat grill or grill pan to medium high heat.  Rub jerk seasoning, salt & pepper over the pork.   Grill 12-15 minutes, turning occasionally.  Take off of the grill and cover with foil.  Let rest for 5 minutes.   Slice and serve on top of salsa.   Do a final season with salt (if you wish) and lime juice.  

Caribbean pork with rice.JPG

Thank you Cooking Light for your endless inspiration for healthy meals.  Thank you Pam for executing this great dinner and thank YOU for reading!

Enjoy your weekend!

Measure & Pinch

Pam & Kelly