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.
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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)
Ingredients
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