Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Name: Grilled Adobo Pork Tenderloin Salad With Plums and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chili powder; 2 Tbsps chipotle chilies in adobo sauce; 79 milliliters packed cilantro leaves, plus extra; 3 larges garlic cloves; 454 grams Napa cabbage; 6 Tbsps extra-virgin olive oil; 118 milliliters orange juice concentrate; 6 plums, halved and pitted; 907 grams package pork tenderloins; 1 teaspoons salt; 177 milliliters slivered almonds; 79 milliliters water

Grilled Adobo Pork Tenderloin Salad With Plums and Almonds might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 469 calories, 36g of protein, and 27g of fat. This recipe serves 6. If you have napa cabbage, chipotle chilies in adobo sauce, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the slivered almonds you could follow this main course with the Avocado Chocolate Ganache Mousse as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds.

Ingredients you will need

Cooking Oil

Equipment you will use

Blender

Pour all but 3/4 cup of mixture into a gallon-sized zipper bag.

Add meat; seal and refrigerate 30 minutes to 4 hours.

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Meat

Whisk 1/4 cup olive oil into remaining mixture for a dressing.

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Olive Oil

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Whisk

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.

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Salt And Pepper

Almonds

Cabbage

Plum

Toast

Cooking Oil

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Oven

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).

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Plum

Meat

Pork

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Kitchen Thermometer

Grill

Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour.

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Plum

Meat

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.

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Almonds

Cabbage

Pepper

Pork

Salt

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Bowl

Place a portion of pork over each and 2 plum halves alongside.

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Plum

Pork

Drizzle with remaining dressing; garnish with cilantro.

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Cilantro

Equipment

Ingredients

Servings:

2Tbsps

chili powder 2Tbsps

chipotle chilies in adobo sauce 79milliliters

packed cilantro leaves, plus extra 3larges

garlic cloves 454grams

Napa cabbage 6Tbsps

extra-virgin olive oil 118milliliters

orange juice concentrate 6

plums, halved and pitted 907grams

package pork tenderloins 1teaspoons

salt 177milliliters

slivered almonds 79milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Alma de Los Andes Reserva Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.