Grilled Jamaican Pork Tenderloin Salad
Elevate your meal game with this vibrant Grilled Jamaican Pork Tenderloin Salad, a perfect fusion of tropical and savory flavors. Tender, juicy pork tenderloin is marinated in bold Jamaican jerk seasoning, then grilled to perfection for a smoky, spicy kick. Nestled on a bed of fresh mixed greens, this salad is loaded with juicy pineapple chunks, crisp red bell peppers, creamy avocado, and zesty red onion. A tangy citrus dressing, made with fresh orange and lime juices, honey, and Dijon mustard, ties everything together for a refreshing burst of flavor in every bite. Perfect for summer barbecues or light dinners, this salad is as healthy as it is satisfying, with prep and cook time under 30 minutes. Healthy salads with grilled pork, jerk seasoning recipes, and tropical salad ideas are just a click away!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 3 tablespoons olive oil
- 2 tablespoons Jamaican jerk seasoning
- 6 cups mixed salad greens
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper, thinly sliced
- 0.5 red onion, thinly sliced
- 1 large avocado, sliced
- 3 tablespoons orange juice (freshly squeezed preferred)
- 2 tablespoons lime juice (freshly squeezed preferred)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Trim any excess fat from the pork tenderloin and pat it dry with paper towels.
Rub the pork tenderloin with 2 tablespoons of olive oil and coat it evenly with the Jamaican jerk seasoning, ensuring all sides are well-seasoned. Let it marinate at room temperature for 10 minutes.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the pork tenderloin for about 12-15 minutes, turning every 3-4 minutes, until the internal temperature reaches 145°F (63°C). Remove from heat, tent loosely with foil, and let it rest for 5 minutes.
In a small bowl, whisk together the orange juice, lime juice, honey, Dijon mustard, 1 tablespoon of olive oil, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the mixed salad greens, pineapple chunks, red bell pepper, red onion, and avocado slices.
Slice the rested pork tenderloin into thin medallions and arrange them on top of the salad.
Drizzle the citrus dressing over the salad just before serving and toss lightly to combine. Serve immediately and enjoy this flavorful dish!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 43.9 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 221 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4462 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
