Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

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.

• Calories: 477 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup water
• 1 ½ tablespoons chili powder
• 6 tablespoons extra-virgin olive oil
• ¾ cup slivered almonds
• ½ cup orange juice concentrate
• 2 tablespoons chipotle chilies in adobo sauce
• 3 large garlic cloves
• ⅓ cup packed cilantro leaves, plus extra
• 1 (2 pound) package pork tenderloins
• 6 plums, halved and pitted
• 1 pound napa cabbage

Recipe Instructions

Step 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.

Step 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.

Step 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).

Step 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.