Grilled Caribbean Pork Tenderloin

2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled

Marinade
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced

Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.

Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.

Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes).

Slice pork thinly and serve with sliced fruit.

Nutrition Info Per Serving: 360 calories, 8g fat (3g saturated), 49g protein, 22g carbohydrates, 147mg cholesterol, 222mg sodium