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Gallery Caribbean Pork with Avocado-Pineapple Salsa Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons light-brown sugar 2 teaspoons coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 2 pork tenderloins (about 12 ounces each) 1 tablespoon vegetable oil Avocado-Pineapple Salsa
Gallery Caribbean Pork with Avocado-Pineapple Salsa
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Caribbean Pork with Avocado-Pineapple Salsa
Caribbean Pork with Avocado-Pineapple Salsa
Caribbean Pork with Avocado-Pineapple Salsa
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons light-brown sugar 2 teaspoons coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 2 pork tenderloins (about 12 ounces each) 1 tablespoon vegetable oil Avocado-Pineapple Salsa
Directions
To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
23 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
23 Ratings 5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
5 star values: 5 4 star values: 8 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 06/19/2012 I broiled this about 4 inches from the broiler and, after about 5 minutes, the pork started burning. I'm sure it was from the brown sugar in the rub. So I flipped it and broiled the other side for about 3 minutes, then baked it (rather than broil) until it was done. Super easy, super kid friendly. I might use a little less brown sugar next time to avoid the burning problem. I'd like to try grilling this too. (I did not make the pineapple salsa). Martha Stewart Member Rating: Unrated 10/04/2010 This is a WONDERFUL, EASY recipe!!! My family and friends LOVE this!!! Martha Stewart Member Rating: Unrated 01/28/2009 This is a great way to prepare a pork tenderloin. The flavours are kid friendly and make the house smell fantastic! I made the sweet potato fries that are pictured with the pork as well so rather than broiling the meat, I covered it with foil and baked it at the same temp as the potatoes. Loved the simple salsa. Delicious and easy.Martha Stewart Member
Rating: Unrated 06/19/2012
I broiled this about 4 inches from the broiler and, after about 5 minutes, the pork started burning. I’m sure it was from the brown sugar in the rub. So I flipped it and broiled the other side for about 3 minutes, then baked it (rather than broil) until it was done. Super easy, super kid friendly. I might use a little less brown sugar next time to avoid the burning problem. I’d like to try grilling this too. (I did not make the pineapple salsa).
Rating: Unrated
Rating: Unrated 10/04/2010
This is a WONDERFUL, EASY recipe!!! My family and friends LOVE this!!!
Rating: Unrated 01/28/2009
This is a great way to prepare a pork tenderloin. The flavours are kid friendly and make the house smell fantastic! I made the sweet potato fries that are pictured with the pork as well so rather than broiling the meat, I covered it with foil and baked it at the same temp as the potatoes. Loved the simple salsa. Delicious and easy.
All Reviews for Caribbean Pork with Avocado-Pineapple Salsa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caribbean Pork with Avocado-Pineapple Salsa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
