Brined Pork Tenderloin with Plum and Jicama Relish

Brined Pork Tenderloin with Plum and Jicama Relish Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
A quick brine keeps the pork moist and juicy.

Yield:

8 servings (serving size: 3 ounces pork and about 1/4 cup relish)

Recipe from

Nutritional Information

Calories 221
Fat 8.4 g
Satfat 2.7 g
Monofat 4 g
Polyfat 0.8 g
Protein 25.2 g
Carbohydrate 10 g
Fiber 1.4 g
Cholesterol 78 mg
Iron 1.4 mg
Sodium 792 mg
Calcium 10 mg

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)

Preparation

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 155° (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.

Note:

Joanne Weir,

June 2010
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