Dine as you would in the Caribbean islands, without leaving your home. Serve this dinner with grilled corn on the cob and melted cilantro-spiked butter. End the evening with sorbert or sherbet sprinkled with toasted coconut.
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons lime juice
1 tablespoon ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground cumin
4 teaspoons garlic salt
1/4 to 1/2 teaspoon cayenne pepper
1 pork tenderloin (about 1 1/4 lb)
In another small bowl, mix cinnamon, nutmeg, cumin, garlic salt, and red pepper. Place pork in heavy-duty resealable plastic food-storage bag. Sprinkle cinnamon mixture over pork. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork over medium heat 15 to 25 minutes, turning frequently, until no longer pink in center. Serve with fruit mixture.
Ease of Preparation: Easy
Preparation Time: 25 min
15 min refrigeration
Cook Time: 15-25 min
Recipe By: Editors of Betty Crocker
From: Betty Crocker Cookbook: Heart Health Edition
Used with permission of Wiley & Co Books