Dinner in Minutes

Plum salsa puts grilled pork tenderloin over the top

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, dinnerinminutes.com, 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.