Peaches or nectarines are also great with the grilled pork tenderloin in this main dish salad. Complete the meal with crusty French bread and a log of goat cheese.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 350
Sodium: 575mg
Fat: 18g
Carbohydrates: 17g
Cholesterol: 82mg
Fiber: 2g
Protein: 30g

Grilled Pork Tenderloin with Plums and Roasted Cinnamon

Ingredients

2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon, divided
1 teaspoon grated lemon peel
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
1 pork tenderloin (about 1 1/4 pounds)
1/4 cup olive oil, divided
2 firm ripe plums, cut into thin wedges
1/4 cup fresh lemon juice
2 tablespoons honey
1/4 cup thinly sliced onion
1 package (4 ounces) mixed baby greens

Directions

1. Mix 1 1/2 teaspoons of the cinnamon, lemon peel, 1/2 teaspoon of the sea salt, pepper and red pepper in small bowl. Brush pork lightly with 1 tablespoon of the oil. Coat evenly with spice mixture.

2. Grill pork over medium heat 15 to 20 minutes or until desired doneness, turning occasionally. Grill plum wedges 1 to 2 minutes on each side or until slightly tender. Transfer pork on cutting board. Let stand 5 minutes before slicing.

3. Mix lemon juice, remaining 3 tablespoons oil, honey, and remaining 1/2 teaspoon each cinnamon and sea salt in small bowl with wire whisk until well blended.

4. Slice pork on an angle into thin slices. Divide salad greens among 4 serving plates. Top each with pork slices, plums and onions. Serve immediately with dressing.

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