Grilled Pork with Plum Salsa

Cooking With Rania - "Mother’s Day Lunches"
KDKA Pittsburgh Today Live 05/06/2009

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Grilled Pork with Plum Salsa

1 pork tenderloin (about 1 pound in size)
1/4 cup dry red wine
3 tablespoons freshly squeezed orange juice
2 tablespoons fruity olive oil
1 tablespoon honey
1 teaspoon ground cumin

Plum Salsa:
1 navel orange
1 pound fresh plums – pitted and diced
1/3 cup finely chopped red onion
1 teaspoon minced Serrano chile
1 tablespoon minced fresh cilantro
2 tablespoons freshly squeezed lime juice
2 teaspoons grated fresh ginger
1/4 teaspoon ground cumin
Pinch of ground cinnamon
Salt and freshly ground pepper

Place the pork in a heavy resealable plastic bag
In a small bowl, whisk together the wine, orange juice, olive oil, honey and cumin. Pour over the pork and turn to coat evenly. Seal the bag and refrigerate for 2 – 4 hours.
Peel the orange and cut the flesh into 1/2-inch cubes. Combine the orange cubes with the plums, onion, chile, cilantro, lime juice, ginger, cumin and cinnamon in a bowl. Season to taste with salt and pepper. Allow to stand for one hour at room temperature.
Remove the pork from the marinade and discard the marinade bag. Preheat your grill to medium high heat, season the pork with salt and pepper and grill the pork until the center reaches 140 degrees, about 12 – 15 minutes. Transfer to a platter and allow to stand for 10 minutes. Cut the meat into thin slices and divide among 6 plates. Pour over any collected juices and serve with a generous spoonful of the salsa.
Serves: 6

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