Plum salsa puts grilled pork tenderloin over the top

08/26/2014 12:04 PM

08/26/2014 12:05 PM

This Labor Day weekend, add a touch of color and flavor to your dinner with salsa made with juicy, ripe plums. They’re in season through October and give an intriguing sweet and tart flavor that’s a perfect topping for this 15-minute grilled pork dinner.

To find a ripe, juicy plum, lightly press your thumb into the flesh. If it gives slightly, it’s ready.

Unripe plums should be placed in a paper bag at room temperature for one or two days. Ripe plums will keep in the fridge for up to three days.

Helpful Hints

• To save prep time, buy diced onion from the produce section of the supermarket.
• Ripe peaches or nectarines can be substituted for the plums.
• This meal can be made entirely on an outdoor grill or cooked under a broiler or on a stove-top grill. The cooking time is about the same. A meat thermometer should read 145 degrees.


• Start corn.
• Grill pork.
• While pork and corn cook, make salsa.


Fred Tasker’s wine suggestion: This fruity dish would go well with a dry gewürztraminer.

Shopping List

To buy: 3/4 pound pork tenderloin, 2 medium-size ripe plums, 1 red onion, 1 bottle ground cumin, 1 bunch cilantro and 2 medium ears corn.

Staples: Olive oil, butter, hot sauce, salt and black pepper.

Find more of Linda Gassenheimer’s recipes on her website,, and on Twitter, @lgassenheimer.

Main Dish

Grilled Pork with Plum Salsa

3/4 pound pork tenderloin

2 teaspoons olive oil

Salt and freshly ground black pepper

2 medium-size ripe plums (to make 1/2 cup coarsely chopped)

1/4 cup diced red onion

1 teaspoon ground cumin

Several drops hot pepper sauce

2 tablespoons chopped cilantro

Remove visible fat from the pork. Brush with olive oil and sprinkle with salt and pepper to taste. Place on hot grill for 5 minutes. Turn and grill 5 more minutes. Move to a cooler spot and continue to cook 5 minutes. A meat thermometer should read 145 degrees. Remove to a cutting board and let sit a few minutes. Slice, divide between 2 dinner plates. To make the salsa, cut plums in half and remove pits. Coarsely chop, place in a bowl and add onion, cumin, hot sauce and cilantro. Mix well and serve with pork. Makes 2 servings.

Per serving: 267 calories (29 percent from fat), 8.6 g fat (1.8 g saturated, 4.9 g monounsaturated), 108 mg cholesterol, 36.5 g protein, 9.5 g carbohydrates, 1.4 g fiber, 102 mg sodium.

Side dish

Grilled Corn on the Cob

4 10-inch squares of foil

4 medium ears corn, shucked

1 1/2-tablespoons butter

Salt and freshly ground black pepper

Place each ear on a piece of foil. Spread butter over corn. Wrap foil around corn. Place on grill for 10 minutes. Turn and grill 5 more minutes. Sprinkle with salt and pepper to taste. Makes 2 servings.

Per serving: 253 calories (41 percent from fat), 11.4 g fat (6 g saturated, 3.4 g monounsaturated), 23 mg cholesterol, 6.8 g protein, 38.2 g carbohydrates, 4.0 g fiber, 118 mg sodium.

About Linda Gassenheimer

Linda Gassenheimer


Linda Gassenheimer's twice-monthly Dinner in Minutes column gives Miami Herald readers ideas for quick and easy meals that won't break the calorie bank. She includes helpful hints, shopping lists and wine suggestions to make dinner a no-fuss event

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