Yield
4 servings (serving size: 1 cup greens, 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya)

Serve pork tenderloin atop a bed of fresh greens and toss with sliced fruit and a homemade dressing.

 

How to Make It

Step 1

Prepare grill.

Step 2

To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.

Step 3

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.

Step 4

Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

KiwiCitrus's Review

user
October 09, 2012
This was very easy and everyone wanted seconds! It's great for company and health-conscious people are satisfied with all of the fresh ingredients. Check out my take: http://sweetspatulas.com/2012/07/25/grilled-jamaican-pork-tenderloin-salad/

carolfitz's Review

KiwiCitrus
July 22, 2012
Simple to prep & would be great for folks who like jerk pork but can't take the heat. Made to directions using fresh thyme and left pork in fridge for about 3hrs to marinate. Instead of the recommended sweet potato wedges, served with avocado toast. (idea from this month's Bon Appetit: ciabatta sticks cut lengthwise, lightly grilled after the pork came off, topped with thin slices of avocado, olive oil & salt)

user's Review

carolfitz
May 31, 2011
This was a great recipe! I made twice the amount of pork because there were 5 people, and this was our main course. These were the adjustments I made: Put 2 pounds of pork in slow cooker instead of grilling. Brush dressing over pork after you put it on the side of the plate beside the lettuce. Distribute 2- 20oz cans of pineapple among plates. Don’t have to add papaya. You can drizzle a little bit of pineapple juice over the salad greens. Putting the pork in the slow cooker allows you to make this recipe any time of the year!

68black's Review

68black
January 13, 2010
i didn't expect this recipe to be so good, but we loved it! the dressing is one of the best i've gotten from this site -- thick and super flavorful. love it, will make it again.