Brined Pork Tenderloin with Plum and Jicama Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A quick brine keeps the pork moist and juicy. 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) |
Directions:
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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