Brined Pork Tenderloin with Plum and Jicama Relish

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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Shrimp Wraps with Green Apple Salsa

How To Prepare
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Place 2 butter lettuce leaves on each of 4 plates, and divide shrimp evenly among leaves. Divide salsa evenly among tacos.

Shrimp Wraps with Green Apple Salsa

Servings

Ingredients

1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper
16 oz (1 pound) medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/2 teaspoon grated lime rind
1 Granny Smith apple, thinly sliced
1 minced seeded jalapeno pepper
Head of butter lettuce

Servings

Ingredients

1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper
16 oz (1 pound) medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/2 teaspoon grated lime rind
1 Granny Smith apple, thinly sliced
1 minced seeded jalapeno pepper
Head of butter lettuce

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Raspberry-Chipotle Chicken Breasts with Cucumber Salad

How To Prepare
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
3. Combine remaining cucumber, and remaining ingredients in a medium bowl; toss to combine.

Raspberry-Chipotle Chicken Breasts with Cucumber Salad

Servings

Ingredients

2 tablespoons seedless sugar-free raspberry jam
1 1/2 tablespoons fresh lime juice
1 tablespoon minced chipotle chile
1 teaspoon minced fresh garlic
1/2 teaspoon grated lime rind
Cooking spray
16 oz (Four 4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
3 cups shaved English cucumber
1/2 cup vertically sliced red onion
1 tablespoon red-wine vinegar
1/2 teaspoon Splenda

Servings

Ingredients

2 tablespoons seedless sugar-free raspberry jam
1 1/2 tablespoons fresh lime juice
1 tablespoon minced chipotle chile
1 teaspoon minced fresh garlic
1/2 teaspoon grated lime rind
Cooking spray
16 oz (Four 4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
3 cups shaved English cucumber
1/2 cup vertically sliced red onion
1 tablespoon red-wine vinegar
1/2 teaspoon Splenda

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