Grilled Adobo Pork Tenderloin Salad With Plums And Almonds Recipes

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GRILLED ADOBO PORK TENDERLOIN SALAD WITH PLUMS AND ALMONDS



Grilled Adobo Pork Tenderloin Salad With Plums and Almonds image

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.

Provided by Ben S.

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 24 g, Cholesterol 84.3 mg, Fat 28.5 g, Fiber 4.3 g, Protein 32 g, SaturatedFat 5.1 g, Sodium 305.6 mg, Sugar 17.2 g

MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN



Mexican Adobo Rubbed Grilled Pork Tenderloin image

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Provided by Gina

Categories     Dinner

Time 45m

Number Of Ingredients 4

18 oz pork tenderloin
3 tbsp Aaron's Adobo
1 tsp olive oil
kosher salt (to taste)

Steps:

  • Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
  • Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
  • Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
  • Let the pork rest about 5 minutes before slicing into 8 slices.

Nutrition Facts : ServingSize 2 slices, Calories 182 kcal, Carbohydrate 3 g, Protein 27.5 g, Fat 6.5 g, Cholesterol 81 mg, Sodium 66 mg, Fiber 1.5 g

GRILLED ADOBO PORK TENDERLOIN SALAD WITH PLUMS AND ALMONDS



Grilled Adobo Pork Tenderloin Salad With Plums and Almonds image

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.

Provided by Allrecipes Member

Categories     Mexican Recipes

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 24 g, Cholesterol 84.3 mg, Fat 28.5 g, Fiber 4.3 g, Protein 32 g, SaturatedFat 5.1 g, Sodium 305.6 mg, Sugar 17.2 g

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