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."
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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.
* 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
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