1 pork tenderloin (about 1 pound)

¼ cup dry red wine

4 tablespoons freshly squeezed orange juice *grate rind before juicing & add to salsa (to taste)

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon ground cumin

Plum Salsa

1 navel orange

1 pound fresh plums or nectarines, pitted & diced

1/3 cup finely chopped red onion

1 teaspoon minced serrano chile

4 tablespoons minced fresh cilantro

1 tablespoon freshly squeezed lime juice

2 teaspoons grated fresh ginger

¼ teaspoon ground cumin

pinch of cinnamon

kosher salt & freshly ground pepper

1) Trim away any excess fat or skin from the pork and place the meat in a heavy, resealable plastic bag.

2)In a small bowl, whisk together the wine, orange juice, olive oil, honey, and cumin. Pour over the pork, turning to coat evenly. Seal the bag and refrigerate for at least 2 hours or up to 4 hours, turning frequently.

3) For the salsa: Cut the peel and pith away from the orange, following the curve of the fruit with your knife, and then cut the flesh into ½ inch cubes. Discard any seeds or large bits of membrane. Put in a glass or stainless-steel bowl. Add the plums or nectarines, onion, chile, cilantro, lime juice, ginger, cumin, and cinnamon. Season with salt and pepper. Let stand at room temperature for 1 hour, stirring often.

4) Remove the pork from the refrigerator at least 20 minutes before grilling. Remove the pork from the marinade and pat dry. Discard the marinade. Season with salt and pepper.

5) Preheat a gas grill to medium-high. Brush the grill grids with oil. Place the pork in the center of the grill, cover, and cook turning 2 to 3 times, until an instant-read thermometer inserted into the center of the pork registers 140˚F, 12 to 18 minutes. Transfer to a plate or cutting board and let stand for 10 minutes.

6) Cut the meat into thick slices and divide among plates. Pour any juices that have collected on the plate over the meat. Top each serving with a generous spoonful of salsa.

Enjoy!