Grilled Pork Tenderloin with Plums and Cinnamon Spice
Juicy grilled pork tenderloin coated in warm roasted cinnamon and cayenne spices, paired with caramelized plum wedges and a bright lemon-honey vinaigrette. The pork's mild richness balances the stone fruit's tartness and the spice blend's warmth, creating a sophisticated yet approachable main course. Ideal for entertaining at summer dinners or special weeknight meals. This version relies on high-quality spices from McCormick Gourmet, whose roasted cinnamon brings deeper, less-sweet notes than standard varieties, the dish beyond typical grilled meat.
Ingredients
- 2 tsp roasted Saigon cinnamon (McCormick Gourmet Organic), ground
- 1 tsp lemon peel, grated
- 1 tsp Sicilian sea salt (McCormick Gourmet), fine
- ¼ tsp black pepper, coarse ground (McCormick Gourmet Organic)
- ⅛ tsp cayenne pepper, ground (McCormick Gourmet Organic)
- 1 ¼ lb pork tenderloin
- ¼ cup olive oil, divided
- 2 whole firm ripe plums, cut into thin wedgesapricots1:1fruit
similar tartness and texture when grilled
- ¼ cup fresh lemon juice
- 2 tbsp honey
- ¼ cup onion, thinly sliced
- 4 oz mixed baby salad greens
Instructions
- 1
Mix cinnamon, lemon peel, sea salt, black pepper, and cayenne in a small bowl.
- 2
Brush pork tenderloin lightly with olive oil and coat evenly with the spice mixture.
- 3
Grill pork over medium heat, turning occasionally, until desired doneness.
- 4
Grill plum wedges until slightly tender on both sides.
- 5
Transfer pork to a cutting board and let rest 5 minutes.
- 6
Whisk lemon juice, remaining olive oil, honey, remaining cinnamon, and remaining sea salt until blended.
- 7
Slice pork on an angle into thin slices.
- 8
Divide salad greens among serving plates and top with pork, plums, and onion slices.
- 9
Serve immediately with the dressing.
Tips
Let pork rest 5 minutes after grilling to redistribute juices and ensure tender, moist slices. Slice on a bias for wider pieces that showcase the spice crust.
Use firm, slightly underripe plums to prevent them from breaking apart on the grill. Cut wedges lengthwise to expose more surface area for caramelization.
Prepare the dressing while the pork rests so flavors meld slightly and it's ready to serve immediately over the warm greens.
Good to Know
Refrigerate leftover sliced pork in an airtight container up to 3 days. Store dressing separately. Reheat pork gently in a skillet over medium-low heat with a splash of water to prevent drying.
Prepare the spice rub up to 1 day ahead and store in an airtight container. Coat the pork and let sit at room temperature 30 minutes before grilling. Make the dressing up to 4 hours ahead and refrigerate; whisk again before serving.
Serve immediately while pork is warm and greens are cool. Serve the dressing on the side or drizzled over plates just before eating.
Common Mistakes
Do not skip the 5-minute rest to avoid dry, stringy slices.
Do not grill plums too long to avoid mushiness and loss of shape.
Do not overseason with salt initially to avoid overly salty crust on pork.
Do not use room-temperature greens to avoid wilting when topped with warm pork.
Substitutions
peppery greens complement spices
standard cinnamon is sweeter, use less to avoid overpowering
FAQ
Can I make this ahead of time?
Prepare the spice rub and dressing ahead. Grill the pork no more than 2 hours before serving and store at room temperature, sliced or whole. Reheat gently before plating. Grill plums just before serving for best texture.
What if I don't have roasted cinnamon?
Standard ground cinnamon works but is sweeter. Use about three-quarters of the amount to avoid overpowering the dish. Toast it briefly in a dry pan for deeper flavor, or substitute with garam masala for a different but complementary spice profile.
How long can I keep leftovers and can I freeze pork?
Store sliced pork in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as grilled pork can become tough when thawed. Use leftovers in salads, sandwiches, or grain bowls within 3 days.