Brined Pork Tenderloin with Plum and Jicama Relish

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 8.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.2g
  • Carbohydrate: 10g
  • Fiber: 1.4g
  • Cholesterol: 78mg
  • Iron: 1.4mg
  • Sodium: 792mg
  • Calcium: 10mg

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. 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. 2. Prepare grill to medium-high heat.
  3. 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. 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.
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