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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

476.8 calories; 32 g protein; 24 g carbohydrates; 84.3 mg cholesterol; 305.6 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2005
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
07/06/2010
I thought the pork was perfectly seasoned a nice mix of sweet and spicy. I would have like the plums to be a more dominant flavor like in a plum sauce. I was expecting the flavor to be sweeter to cut the spice but it wasn't enough. The flavor combo was good though. If I make it again I will use plum jam or plum sauce. Read More
(3)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/08/2005
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. Read More
(17)
Rating: 5 stars
06/25/2005
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. Read More
(16)
Rating: 5 stars
08/11/2009
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. Read More
(6)
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Rating: 4 stars
03/01/2008
I didn't turn this into a salad but just used the recipe for the marinated grilled pork and plums. It turned out great and the leftovers were excellent in a flour tortilla with some sliced avocado and sour cream! Read More
(5)
Rating: 4 stars
05/03/2010
The marinade was delicious - I could see using it for chicken or shrimp as well. I used pineapple juice concentrate instead of OJ and it was great. I also enjoyed the cabbage as an interesting alternative to other greens or rice. Read More
(4)
Rating: 3 stars
07/06/2010
I thought the pork was perfectly seasoned a nice mix of sweet and spicy. I would have like the plums to be a more dominant flavor like in a plum sauce. I was expecting the flavor to be sweeter to cut the spice but it wasn't enough. The flavor combo was good though. If I make it again I will use plum jam or plum sauce. Read More
(3)
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Rating: 3 stars
08/06/2015
I had high hopes for this dinner. The marinade was great but it fell flat with the other ingredients. For us the salad was just lacking in flavor. Thought the addition of some green onions and maybe diced tomato would help. We did enjoy the taste of the marinade and then the marinade turned dressing. The plums were very good on the grill and didn't get mushy in the six minute grill time. We used a gas grill rather than a charcoal grill. I served this over Napa cabbage as the recipe states but wonder if it would have been more pleasing to use the baby greens as submitter suggests as an alternative. We had 'Everything Bagel Cauliflower Rolls' from Pinterest with the salad. Read More