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.
INGREDIENTS (for 6 servings):
- 2 tablespoons chipotle chilies in adobo sauce
- 1 1/2 tablespoons chili powder
- 3 large garlic cloves
- 1/3 cup packed cilantro leaves, plus extra
- 1/2 cup orange juice concentrate
- 1/3 cup water
- 1/2 teaspoon salt
- 6 tablespoons extra-virgin olive oil
- 1 (2 pound) package pork tenderloins
- 6 plums, halved and pitted
- 3/4 cup slivered almonds
- 1 pound Napa cabbage
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 to 150 degrees.
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.
FOR GAS GRILL:
At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Place meat on rack. Cover; cook without turning until well seared, about 7 minutes. Add plums, cut side down, and turn meat; continue to grill, covered, until other side of pork is seared, about 6 minutes. Turn off grill and let pork and plums continue to cook, covered, for 5 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.
This recipe was originally featured in the USA WEEKEND article Salads from the Grill on May 20, 2005.
Find the Perfect Recipe from Pam Anderson.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.