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Recipe Summary

prep:
15 mins
marinate:
6 hrs to 8 hrs
cook:
14 mins
grill:
5 mins
Servings:
4
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Ingredients

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Directions

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  • In a small bowl, combine allspice, thyme, salt and pepper. Set aside 1/2 teaspoon. Stir into the remaining spices the lime juice, 1 tablespoon of the oil, the garlic and hot sauce. Place pork in a resealable plastic bag and spoon in the spice and lime juice mixture. Shake to coat pork with mixture. Refrigerate for 6 to 8 hours.

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  • Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat; add pork and cook 12 to 14 minutes, until internal temperature reaches 140 degrees F, turning so all sides brown. Remove to a plate.

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  • Heat a lightly greased stovetop grill pan and grill the polenta slices about 5 minutes, turning once.

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  • Heat stewed tomatoes and stir in reserved 1/2 teaspoon seasoning mix.

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  • Slice pork and serve over a bed of spinach, if desired, with the grilled polenta and stewed tomatoes.

Nutrition Facts

269 calories; total fat 11g; saturated fat 2g; cholesterol 74mg; sodium 782mg; carbohydrates 17g; fiber 2g; protein 26g.

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