Recipe: Low-cal week: Jerk pork tenderloin with pineapple-plum relish

We could all stand to eat better. Couldn't we? This week, we'll share recipes that taste good but not because they're packed with calories. Today's recipe comes from Cooking Light magazine's low-cal collection.


1 1/2 cups chopped green onions

1/4 cup red wine vinegar

3 tablespoons brown sugar

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 tablespoons low-sodium soy sauce

1 teaspoon salt

1 teaspoon ground allspice

3/4 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground black pepper

2 garlic cloves, peeled

1 habanero pepper

2 (1-lb.) pork tenderloins, trimmed

Cooking spray


2 cups finely chopped pineapple

3/4 cup finely chopped ripe plum (about 3 medium)

2 tablespoons chopped fresh mint

1 tablespoon cider vinegar

1 tablespoon honey

2 teaspoons grated peeled fresh ginger

1 teaspoon low-sodium soy sauce


To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155 degrees or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork. Makes 8 servings.