Caribbean Grilled Pork.

Mango-Cilantro Salsa:

1 ripe mango, peeled and pitted, diced

1 red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

1/2 red onion, chopped

zest of one lime juice of one lime

1/4 cup fresh cilantro, washed and patted dry, chopped

1/4 tsp Kosher salt

Combine and stir gently together. Cover and refrigerate to allow flavours to blend.

Turn grill on to high to preheat.

Caribbean Pork:

1 lb pork tenderloin (or one tenderloin)

1/4 to 1/2 tsp freshly ground pepper

pinch of salt

1 tsp. five-spice powder

3 Tbsp. hoisin sauce

1 tsp sesame oil

2 cups baby spinach

Season tenderloin with the pepper, salt and five-spice powder. Your grill should be hot – about 450 to 500 degrees – so the pork should sear as it hits the grill.

Place the tenderloin over direct heat and quickly sear on all sides, about 1 minute per side. Lower heat on one burner to medium and keep heat on high on the other burner. Move pork over medium high heat, close the grill lid and grill for 10 minutes, turning once. In a small dish or measuring cup, combine hoisin sauce and sesame oil. Coat the pork tenderloin with sauce and grill for about 15 minutes more, to an internal temperature of 155 to 160 degrees (juices will be clear). Remove from grill and let stand for about 5 minutes before cutting. Prepare plates by dividing the spinach between 4 plates. Slice the pork into 1/4 inch slices, and lay on top of the spinach. Serve with rice or cooked barley (original 'Eating for Life' recipe), or a baked potato. Leftovers make an incredible wrap the next day.