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)
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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
- 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 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.
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