Jerked BBQ Pork Cobb Salad with Caribbean Vinaigrette

• Jerk Pork
• 2 Tbsp. jerk seasoning
• pork tenderloin
• 1/2 cup BULL'S-EYE Original Barbecue Sauce
• Caribbean Vinaigrette
• 3 cups KRAFT Lime Cilantro Vinaigrette
• 2 Tbsp. jerk seasoning
• 1/2 cup scallions, thinly sliced
• 1 cup orange marmalade
• 2 Tbsp. crushed red pepper
• Salad
• 1-1/2 gal. romaine lettuce, chopped
• 3 qt. arugula
• 3 cups fresh mangos, small dice
• 3 cups avocados, small dice Target 10 ea For $10.00 thru 02/06
• 3 cups jicama, small dice
• 3 cups red bell peppers, small dice
• 3 cups red onions, small dice
• 3 cups cucumbers, small dice

1. Jerk Pork: Rub jerk seasoning onto meat; place in resealable plastic bag.
2. Refrigerate at least 4 hours or overnight.
3. Grill, covered, on medium-high heat 10 min.
4. on each side or until done (145 degrees F), brushing with barbecue sauce for the last minute.
5. Remove from heat; let stand 3 min.
6. Dice into small pieces.
7. Caribbean Vinaigrette: Mix ingredients until well blended.
8. For each serving: Cover oval or rectangular plate with 1 cup lettuce; top with 1/2 cup arugula.
9. Arrange 2 Tbsp.
10. of each of the remaining Salad ingredients in rows over arugula.
11. Drizzle with 3 Tbsp.
12. Caribbean Vinaigrette.
13. Or, serve the vinaigrette on the side.

pork, jerk seasoning, pork tenderloin, barbecue sauce, caribbean vinaigrette, cilantro, jerk seasoning, scallions, orange marmalade, red pepper, salad, romaine lettuce, arugula, fresh mangos, avocados, jicama, red bell peppers, red onions, cucumbers

Taken from www.kraftrecipes.com/recipes/jerked-bbq-pork-cobb-salad-caribbean-vinaigrette-136257.aspx (may not work)