Island Jerk Pork Tenderloin Salad

1. 1

   Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Stir together 4 tsp. jerk seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.

2. 2

   Remove silver skin from tenderloin, leaving a thin layer of fat. Brush pork with 2 tsp. olive oil.

3. 3

   Sprinkle 1 tsp. seasoning mixture over pineapple rings. Rub pork with remaining seasoning mixture.

4. 4

   Grill pork and pineapple rings at the same time, covered with grill lid. Grill pork 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 150u00b0 to 155u00b0. Grill pineapple 2 minutes on each side or until grill marks appear. Remove pork from grill, and let stand.

5. 5

   Meanwhile, puree 2 pineapple rings, 1 Tbsp. water, and remaining 6 tsp. olive oil, 3/4 tsp. jerk seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor or blender 30 to 60 seconds or until smooth, stopping to scrape down sides as needed.

6. 6

   Combine pineapple mixture and salad greens in a large bowl, tossing to coat. Cut pork into slices. Arrange salad greens, sliced pork, pineapple rings, and mango on a large serving platter. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.