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Description
Lori Beach of Maple Grove brings a little of the Islands to the grill with this first place recipe from the Minnesota State Fair.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork tenderloin
- 12 oz. marinade sauce (Caribbean Jerk)
- 4 cups cooked rice
- 3/4 cup cashews
- 1/4 cup green onion (chopped)
- sesame seeds
- nonstick cooking spray
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Directions
- Place tenderloin in a plastic bag. Pour 1 cup marinade sauce over pork. Seal, refrigerate and marinate overnight.
- Preheat an outdoor grill to 350 degrees F. Spray grill rack with nonstick cooking spray. Grill tenderloin over indirect heat until pork reaches an internal temperature of 145 degrees F. (20-27 minutes), turning once or twice. Cover and let rest 5 minutes before serving.
- Slice into thin, bite-sized pieces. Serve on hot cooked rice and top with remaining marinade sauce, cashews, chopped green onion and sesame seeds to taste.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium65mg3% |
| Potassium650mg19% |
| Protein29g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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