Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

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"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." — USA WEEKEND columnist Pam Anderson

Directions

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.
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.
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 degrees F (63 degrees C).
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.

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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.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review

Aug 08, 2005

This was hotter than we like but very good. The meat was grilled perfectly and we liked the grilled plums....they helped cut the heat! Would leave out some of the peppers if I make it again.

—ABBENORMAL

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Most Helpful Critical Review

Jul 06, 2010

I thought the pork was perfectly seasoned, a nice mix of sweet and spicy. I would have like the plums to be a more dominant flavor, like in a plum sauce. I was expecting the flavor to be sweeter to cut the spice, but it wasn't enough. The flavor combo was good, though. If I make it again, I will use plum jam or plum sauce.

—sugarhigh

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6 Ratings

Jun 25, 2005

I originally saw this in the paper and decided to make it that weekend. I cut way back on the oil to keep it lower fat. I goofed on the ingredients and used orange juice instead of concentrate, so I also replaced the water with orange juice. We like things spicy, so I add more chipotle peppers. The family won't eat the plums or the almonds, so I just leave those out. I often leave this to marinate for 24 hours or more and sometimes add a bit of soy sauce to the leftover dressing and reduce it. Fantastic recipe, I highly recommend this one.

—stellium

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Aug 11, 2009

I used the recipe to make tacos using corn torltilla's. They were delicious! My whole family went nuts over it as we served a total of 35 tacos.

—D Hanna

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Mar 01, 2008

I didn't turn this into a salad, but just used the recipe for the marinated grilled pork and plums. It turned out great, and the leftovers were excellent in a flour tortilla with some sliced avocado and sour cream!

—THINKPOOH

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May 03, 2010

The marinade was delicious - I could see using it for chicken or shrimp as well. I used pineapple juice concentrate instead of OJ and it was great. I also enjoyed the cabbage as an interesting alternative to other greens or rice.

—BRG

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Nutrition

Calories
477 kcal
24%

Carbohydrates
24 g
8%

Cholesterol
84 mg
28%

Fat
28.5 g
44%

Fiber
4.3 g
17%

Protein
32 g
64%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 477
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 5.1g 26 %
Cholesterol 84mg 28 %
Sodium 306mg 12 %
** Potassium 988mg 28 %
Total Carbohydrates 24g 8 %
Dietary Fiber 4.3g 17 %
Protein 32g 64 %
Sugars 17.2g
** Vitamin A 27 %
** Vitamin C 105 %
** Calcium 15 %
** Iron 25 %
** Thiamin 101 %
** Niacin 94 %
** Vitamin B6 51 %
** Magnesium 36 %
** Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.