main meals

Ingredients

	2 Tbsp ginger root, fresh, chopped
	3 medium garlic clove(s), chopped
	1 Tbsp jalapeno pepper(s), fresh, chopped (about half a whole pepper; reserve remainder for salsa below)
	2 Tbsp fresh lime juice
	1/2 oz rum, about 1 Tbsp
	2 tsp honey
	1 tsp ground allspice
	2 tsp low-sodium soy sauce
	2 tsp olive oil, extra-virgin
	1 pound(s) lean pork tenderloin, trimmed of any visible fat (use 1 whole piece)
	1 medium grapefruit, pink
	1/3 cup(s) honeydew melon, diced
	1/2 cup(s) pineapple, diced
	1/2 small red onion(s), cut into thin slivers
	1 tsp jalapeno pepper(s), fresh, minced (do not touch seeds with bare hands)

Instructions

• Preheat oven to 375ºF.
  
  
• Place ginger, garlic, tablespoon of jalapeno, lime juice, rum, honey, allspice, soy sauce and oil (first 9 ingredients) in a blender container (or food processor); cover and blend on high for 30 seconds. Remove cover and check to see that all ingredients have blended to form a smooth loose paste; blend again if necessary.
  
  
• Place pork in a nonstick baking dish and pour marinade over pork; cover with plastic wrap and set aside for 10 minutes.
  
  
• Remove plastic wrap and roast pork, turning baking dish halfway through cooking, about 20 to 25 minutes. (Pork is done cooking when an instant read thermometer inserted in the thickest part of the pork reads 160°F.)
  
  
• Meanwhile, to make salsa, peel grapefruit with a knife. Remove grapefruit segments from membranes with a knife over a large bowl to catch any juices; reserve juice. Chop each grapefruit segment in half. Combine grapefruit, reserved grapefruit juice, honeydew, pineapple, onion and remaining teaspoon of jalapeno in a medium bowl; mix to coat.
  
  
• Allow pork to cool for 5 minutes; slice into sixteen 1/4-inch-thick slices. Yields about 4 slices of pork and a heaping 1/4 cup of salsa per serving.

Notes

• Save time by buying precut honeydew and pineapple from your supermarket’s salad bar.