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Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

SUBMITTED BY: USA WEEKEND columnist Pam Anderson  PHOTO BY: PAMELA D. 

"Chipotle peppers in adobo sauce are the base of the marinade for this smoky pork tenderloin. The pork is grilled to perfection, and sliced into thin strips. Serve on a bed of baby greens or shredded Napa cabbage."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons chipotle chilies in adobo sauce
  • 1 1/2 tablespoons chili powder
  • 3 large garlic cloves
  • 1/3 cup packed cilantro leaves, plus extra
  • 1/2 cup orange juice concentrate
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 6 tablespoons extra-virgin olive oil
  • 1 (2 pound) package pork tenderloins
  • 6 plums, halved and pitted
  • 3/4 cup slivered almonds
  • 1 pound Napa cabbage

DIRECTIONS

  1. Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing.
  2. Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside.
  3. Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. Then turn pork to sear other side, 5 minutes more, rearranging plums to ensure even browning. Move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.
  4. Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Toss cabbage with almonds, salt, pepper and most of dressing. Arrange slaw in each of six shallow bowls. Place a portion of pork over each and 2 plum halves alongside. Drizzle with remaining dressing; garnish with cilantro.

FOOTNOTES

  • FOR GAS GRILL
  • At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Place meat on rack. Cover; cook without turning until well seared, about 7 minutes. Add plums, cut side down, and turn meat; continue to grill, covered, until other side of pork is seared, about 6 minutes. Turn off grill and let pork and plums continue to cook, covered, for 5 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.
  • This recipe was originally featured in the USA WEEKEND article Salads from the Grill on May 20, 2005.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on Aug. 8, 2005 by ABBENORMAL 
This was hotter than we like but very good. The meat was grilled perfectly and we liked the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on Jun. 25, 2005 by stellium 
I originally saw this in the paper and decided to make it that weekend. I cut way back on the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on Mar. 1, 2008 by THINKPOOH 
I didn't turn this into a salad, but just used the recipe for the marinated grilled pork and... MORE


 
Nutritional Information
Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Servings Per Recipe: 6

Amount Per Serving

Calories: 503

  • Total Fat: 30.4g
  • Cholesterol: 84mg
  • Sodium: 306mg
  • Total Carbs: 25.7g
  •     Dietary Fiber: 6.1g
  • Protein: 32.8g

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