Brined Pork Tenderloin with Plum and Jicama Relish

 
yield8 portions

A quick brine keeps the pork moist and juicy.

What you will need

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)

(Nutritional facts 12 calories, 0.11 g fat, 2.86 g carbohydrates, 0.23 g protein, 0 mg cholesterol, 1792 mg sodium)

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