Lime Pork Tenderloin with Grilled Plums

For an easy all-on-the grill supper, serve this succulent pork with our Short-Cut Grilled Sweet Potatoes (see Tip).

PREP: 30 minutes GRILL: 12 to 15 minutes

MAKES: 4 main-dish servings

1 pork tenderloin (about 1 ¼ pounds), trimmed

1 large lime

1 teaspoon coarsely ground black pepper

½ teaspoon salt nonstick cooking spray

4 large plums (about 1 ¼ pounds total), each cut in half and pitted

1 tablespoon honey pinch ground cloves

1. Prepare outdoor grill for covered direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Cut pork lengthwise in half. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In cup, mix lime peel, pepper, and salt; rub mixture on pork. Spray pork with cooking spray.

3. Place pork on hot grill rack or pan. Cover grill and cook 10 to 15 minutes, turning over once, until browned outside and still slightly pink in center; an instant-read meat thermometer inserted in thickest part of tenderloin should read 150°F. After grilling pork 2 to 3 minutes, add plums; grill until browned, about 10 minutes, turning over once.

4. Transfer pork and plums to cutting board. Let pork stand 5 minutes to allow juices to set for easier slicing. Cut plums into wedges and place in bowl. Add honey, cloves, and lime juice; toss until coated. Slice pork; serve with plums.

EACH SERVING: About 289 calories, 30g protein, 23g carbohydrate, 9g total fat (3g saturated), 90mg cholesterol, 351mg sodium

TIP: As an accompaniment to the pork, try Short-Cut Grilled Sweet Potatoes: Cut 2 medium sweet potatoes into ½-inch-thick slices. Spray both sides with cooking spray, then sprinkle with ½ teaspoon salt. Place potatoes on microwave-safe plate. Cook in microwave oven on High 5 minutes. Transfer potatoes to hot grill rack and cook, covered, until brown on both sides, about 10 minutes.