How To Prepare
1. Pour 8 cups cold water in a 13 x 9-inch glass or ceramic baking dish. Add pork to water; let stand for 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 5 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

Brined Pork Tenderloin with Plum and Jicama Relish

Servings

Ingredients

8 cup cold water
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 serrano chile, seeded and chopped
Parsley sprigs (optional)

Servings

Ingredients

8 cup cold water
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 serrano chile, seeded and chopped
Parsley sprigs (optional)

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How To Prepare
1.
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the mushrooms, Marsala, the water, the thyme, rosemary, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2.
Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey. Cook for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Remove turkey from skillet; cover and keep warm.
3.
Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
4.
Stir together the 2 teaspoons cold water and the potato flour; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over linguine.

Turkey Mushroom Marsala

Servings

Ingredients

16 oz turkey breast tenderloin
3/4 cup sliced fresh shiitake mushrooms
1/4 cup dry Marsala
1/4 cup water
1 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 teaspoons olive oil or cooking oil
2 teaspoons cold water
1 teaspoon potato flour

Servings

Ingredients

16 oz turkey breast tenderloin
3/4 cup sliced fresh shiitake mushrooms
1/4 cup dry Marsala
1/4 cup water
1 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 teaspoons olive oil or cooking oil
2 teaspoons cold water
1 teaspoon potato flour

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