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Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

USA WEEKEND columnist Pam Anderson

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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 degrees F (63 degrees C).
  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.
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Reviews

ABBENORMAL
17

ABBENORMAL

8/8/2005

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.

stellium
15

stellium

6/25/2005

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.

D Hanna
6

D Hanna

8/11/2009

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.

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