Brined Pork Tenderloin With Plum And Jicama Relish Recipe

Name: Brined Pork Tenderloin With Plum And Jicama Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cold water; 1/2 cup kosher salt; 2 (1-pound) pork tenderloins, trimmed; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper, divided; 1 1/2 cups diced plums (3/4 pound); 3/4 cup finely chopped peeled jicama; 1/2 cup finely chopped red onion; 2 teaspoons grated lime rind; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1/8 teaspoon kosher salt; 1 serrano chile, seeded and chopped; Parsley sprigs (optional)

Servings: persons

8 cups cold water
1/2 cup kosher salt
2 (1-pound) pork tenderloins, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced plums (3/4 pound)
3/4 cup finely chopped peeled jicama
1/2 cup finely chopped red onion
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon honey
1/8 teaspoon kosher salt
1 serrano chile, seeded and chopped
Parsley sprigs (optional)

1
Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour.
2
Prepare grill to medium-high heat.
3
Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155u00b0 (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices.
4
Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 cups cold water, 1/2 cup kosher salt, 2 (1-pound) pork tenderloins, trimmed, 1 tablespoon extra-virgin olive oil, and more.

Yes, Brined Pork Tenderloin With Plum And Jicama Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brined Pork Tenderloin With Plum And Jicama Relish

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