Best Grilled Pork Tenderloin And Plums With Creamy Goat Cheese Sauce Recipes

GRILLED PORK TENDERLOIN WITH PLUMS

Grilled Pork Tenderloin with Plums image

No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 7

Ingredients

1/4 cup port wine
1/4 cup orange juice
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
2 pork tenderloins (about 3/4 pound each)
6 plums, pitted and cut in half
1/4 cup plum jam

Steps:

Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
Cut pork into slices; serve with plums.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg

GRILLED PORK AND PLUM SALAD

Grilled Pork and Plum Salad image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon Chinese five-spice powder
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
1 large pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 teaspoon dijon mustard
1 teaspoon grated peeled fresh ginger
1/4 cup plus 2 tablespoons vegetable oil
3 large plums, halved and pitted
1 bunch scallions, trimmed
1/2 small head napa cabbage, chopped (about 5 cups)
4 ounces snow peas, trimmed and chopped (about 1 cup)
1 cup shredded carrots (about 2 carrots)
1 cup bean sprouts, roughly chopped
1 cup chopped fresh mint
1/2 cup chopped roasted salted cashews

Steps:

Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)
Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.
Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.
Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.
Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.