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.