LITTLE ROCK — Add a touch of color and flavor to your dinner with salsa made with juicy, ripe plums. They're in season through the end of this month and give an intriguing sweet and tart taste that is a perfect topping for this 15-minute roast pork dinner.
A side dish of hot and spicy roast potatoes cooks with the pork, and both require the same amount of cooking time. To speed up the roasting, the pork and potatoes are placed under the broiler. To find a ripe, juicy plum, lightly press your thumb into the flesh. If it gives slightly and you don't feel any soft spots, it's ready. Unripe ones should be placed in a paper bag at room temperature for one or two days. Ripe ones will keep in the fridge for up to three days.
Roast Pork With Plum Salsa and Hot and Spicy Potatoes
Olive oil spray
3 /4 pound pork tenderloin
2 teaspoons chopped dried rosemary
Salt and freshly ground black pepper
3 /4 pound red potatoes
1 tablespoon olive oil
1 /8 teaspoon cayenne pepper
Salsa:
3 medium-size ripe plums
2 tablespoons diced red onion
1 teaspoon ground cumin
Several drops hot pepper sauce
2 tablespoons chopped cilantro
Heat broiler. Line a baking tray with foil and coat with olive oil spray.
Remove visible fat from pork.
Place pork on baking sheet and coat with olive oil spray.
Sprinkle with rosemary and salt and pepper to taste.
Cut potatoes into 1-inch pieces.
In a large bowl toss potatoes with olive oil, cayenne pepper, salt and black pepper to coat.
Transfer seasoned potatoes to baking tray with the pork. Place under broiler about 6 inches from the heat.
Broil 10 minutes. Turn and broil 5 minutes. A meat thermometer should read 160 degrees.
For the salsa: Cut plums in half and remove pits.
Coarsely chop, place in a bowl and add onion, cumin, hot pepper sauce and cilantro.
Mix well and serve with pork.
Makes 2 servings.
Food, Pages 55 on 10/24/2007