Recipe by USA WEEKEND columnist Pam Anderson
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chipotle chilies in adobo sauce
1 1/2 tablespoons
packed cilantro leaves, plus extra
orange juice concentrate
extra-virgin olive oil
1 (2 pound) package
plums, halved and pitted
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.
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.
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.
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.
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!
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.
I had high hopes for this dinner. The marinade was great, but it fell flat with the other ingredients. For us, the salad was just lacking in flavor. Thought the addition of some green onions and maybe diced tomato would help. We did enjoy the taste of the marinade and then the marinade turned dressing. The plums were very good on the grill and didn't get mushy in the six minute grill time. We used a gas grill rather than a charcoal grill. I served this over Napa cabbage as the recipe states, but wonder if it would have been more pleasing to use the baby greens as submitter suggests as an alternative. We had 'Everything Bagel Cauliflower Rolls' from Pinterest with the salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Adobo Pork Tenderloin Salad With Plums and Almonds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to use jerk spices to make perfect jerk pork tenderloin.
See how to make a 5-star spice-rubbed pork tenderloin for the grill.
See how to make a zesty, Greek-inspired marinade for grilled pork tenderloin.