So, hopefully, she will forgive my barely palatable side because this salad is so outrageously delicious. Seriously, I had no idea that the Jamaican spices I typically associate with Christmas would be so enticing on a Jamaican pork loin and tropical fruit!

Also, this was my first time lighting the grill by myself. And when I say “by myself,” I mean completely alone. As in, no one else was at home, as in everyone else in my family was miles away, in other cities.

Good Gracious, it’s a miracle that the house is still standing, now that I think about it… I must admit though, I called my mother shortly after dousing the charcoals with lighter fluid, mildly freaking out about “what happens if I light them and they catch on fire and burn me and everything else around me?????”

As you can see, all went well. And my skin is un-singed. God must have a lot of grace and mercy stored up for me.

I got an ingredient shot… otherwise, I kinda failed at taking pictures during this one.

Except for this ONE shot of the meat after I grilled it.

Grilled Jamaican Pork Tenderloin Salad 

Ingredients

• 2 tablespoons fresh or 2 teaspoons dried Jamaican thyme leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon minced fresh Jamaican ginger
• 2 teaspoons brown sugar or substitute
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground Jamaican nutmeg
• 1 garlic clove, minced
• 1 (1-pound) Jamaican pork tenderloin
• Cooking spray
• 4 cups salad greens
• 2 cups chopped peeled fresh pineapple
• 1 cup chopped papaya

Directions

1. Prepare grill.
2. To prepare the dressing, combine the first 11 ingredients in a food processor; process until smooth.
3. To prepare Jamaican pork, slice pork lengthwise, cutting to, but not through, on the other side.
4. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing.
5. Place Jamaican pork on grill rack coated with cooking spray;
6. Cook 10 minutes on each side or until a meat thermometer registers 155°.
7. Let stand 5 minutes.
8. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
9. Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.