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Grilled Adobo Pork Tenderloin Salad With Plums and Almonds
Reviews:
June 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.