Grilled Adobo Pork Tenderloin Salad With Plums and Almonds recipe
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Ingredients
- 2 tablespoons chipotle chilies in adobo sauce 1 ½ tablespoons chili powder 3 large garlic cloves ⅓ cup packed cilantro leaves, plus extra ½ cup orange juice concentrate ⅓ cup water ½ teaspoon salt 6 tablespoons extra-virgin olive oil 1 (2 pound) package pork tenderloins 6 plums, halved and pitted ¾ cup slivered almonds 1 pound napa cabbage
Nutrition Info
- 476.8 caloriescarbohydrate: 24 gcholesterol: 84.3 mgfat: 28.5 gfiber: 4.3 gprotein: 32 gsaturatedFat: 5.1 gservingSize: -sodium: 305.6 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Grilled Adobo Pork Tenderloin Salad With Plums and Almonds
Directions
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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.