Brined Pork Tenderloin with Plum & Jicama Relish

What on earth is a Jicama, you ask?  Why, it's "the Mexican Potato", a firm vegetable with a thin peel that is used in many Mexican dishes and can be substituted for water chestnuts in Asian recipes.

You can find it in the 'strange food' section of the Wegman's produce department.  Or skip it entirely if you don't have a Wegman's (trust me, you're not going to find it at Tops).

INGREDIENTS

• 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 (or good old jalapeno pepper)
• Parsley sprigs (optional)

DIRECTIONS


Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour.

Prepare grill to medium-high heat.

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.

Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

VERDICT

I don't know what I expected the jicama to taste like, but it was pretty bland.  I think it's in the relish mostly for the texture.  Although the first piece I cut off the bulb tasted like jalapeno.  Remind me not to put my fingers in my mouth after cutting one up.

Plums, peaches and apples are all great accompaniments to pork, so this recipe was a hit.  I don't really get the whole 'brining' thing, but I guess it made the pork nice and salty.  Mostly, the relish made it.

Definitely on the list of keeper recipes!