- 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 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.
04/19/2018
recipepes.com
Grilled Adobo Pork Tenderloin Salad With Plums and Almonds, recipe
PT15M
PT1H
5
455 calories
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