Cumin Marinated Pork with Fresh Plum Salsa

The following recipe was prepared and shared at our Wine Country dinner event. You can view details of the event HERE.

Cumin Marinated Pork with Fresh Plum Salsa

Serve with Kendall-Jackson Zinfandel
1 (3-4 lb.) pork loin
1/2 C. Zinfandel
1/4 C. freshly squeezed orange juice
1/4 C. olive oil
1/4 C. (1/2 stick) unsalted butter, melted
2 Tbsp. honey
2 tsp. ground cumin
1/4 tsp. cayenne pepper

12 fresh plums, a dark variety, pitted and diced
2 oranges, peeled and separated into sections, membranes removed
1 red onion, minced
3 serrano chiles, minced
3 Tbsp. minced fresh cilantro
2 Tbsp. fresh lime juice
2 Tbsp. grated fresh ginger
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
Kosher salt and freshly ground pepper

Trim away any excess fat or silver skin from the pork and set in a non-reactive baking dish. Whisk together the wine, orange juice, olive oil, butter, honey, 2 teaspoons of the cumin and the cayenne pepper. Pour over the pork, turning to coat evenly. Cover with plastic wrap and refrigerate for 4 hours, turning frequently. Remove from the refrigerator 1 hour before grilling.

In a non-reactive bowl, combine the plums, oranges, onion, chiles, cilantro, lime juice, ginger, remaining 1/2 teaspoon cumin and the cinnamon. Season to taste with salt and pepper. Let sit at room temperature for 1 hour, stirring often.

Preheat a gas grill to medium-high heat.
When the grill is ready, remove the pork loin from the marinade and pat dry. Season with salt and pepper and put in the center of the grill and cook, turning 2-3 times, until the internal temperature reaches 140°F, 30-40 minutes. Transfer to a plate or cutting board and let sit for 10 minutes. Slice, arrange on a platter, and pour any juices that have collected in the plate over the meat. Serve with the salsa.

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