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Video: Brian Boitano cooks up sweet, spicy plum salsa

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    >> we'll see what we can do from his new cook book what would brian botono make.

    >> i didn't have an option.

    >> this whole thing inspired the cook book . it's great because it's easily accessible ingredients. few stoeps make and delicious at the same time. three simple salsas.

    >> this is inspired by your travel with olympics and traveling the world.

    >> traveling the world. i have been eating around the world since i was 14 years old.

    >> so 6 years ago?

    >> yeah, not going to say that. this is warm salsa.

    >> kro think i don't think of salsa as something you took.

    >> yeah but you warm it through and put in the ginger, that's minced ginger.

    >> al loves ginger.

    >> minced garlic and stir this up. sometimes when i'm lazy i wouldn't minutes the ginger. i just grate it.

    >> yeah.

    >> these are plums.

    >> i made this last night. if i had known you grate your ginger it would have saved me 30 minutes but you add your plums and you like plums because they're hearty and hold up under the heat.

    >> yeah and these are jalapenos and you can use mangos and you're going to warm this through. so the onions and garlic are going to saut? for two minutes. you're going to warm the plums through. and this is a little apple cider vinegar. you warm it through. it ends up like this. it's just incredible and you put it over the pork tender loin and the thing i like about this it's so versatile. i use it on all my proteins and sandwiches and it keeps in the refrigerator for quite sometime and it's delicious.

    >> if you don't want a sweetish kind of thing and i don't mean swedish.

    >> this is green salsas, avocado, cilantro, you mix it all together and it's a great option for pork as well. you can use it on chicken and fish.

    >> then you have a black bean kind of salsa.

    >> exactly. this is a black bean salsa. these are fried dough . black beans , queso, fresco. this will make you a rock star with your friends.

TODAY recipes
updated 6/20/2013 5:35:07 PM ET 2013-06-20T21:35:07

Recipe: Pork tenderloin with warm plum salsa

Pork tenderloin is an elegant, simple, and satisfying meal, but the plum salsa really puts this dish over the top. Plums lend themselves for use in a salsa because they don't break down when you cook them. They add a fresh, bright element to the pork by balancing that savory flavor with a little sweet fruit. After it's prepared, this salsa looks absolutely beautiful, and the flavor and color adds tremendously to the appeal of the tender pork. This is a great dish for entertaining because it's low in calories, low in fat, and high in protein without sacrificing flavor. And it is so easy to prepare because the pork is roasted whole and then individually sliced for your guests.

  • For pork:
  • 1 pork tenderloin (1 to 11/2 pounds)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 scallions, sliced, for garnish
  • Plum salsa
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, chopped
  • 1 small red jalapeño pepper, seeded and finely diced
  • 3 plums, pitted and diced
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

Remove the pork from the refrigerator about 30 minutes before you are ready to cook it and let it come to room temperature. Season all sides of the pork thoroughly with salt and pepper.

Preheat the oven to 325F.

Heat the olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides, about 2 to 3 minutes per side.

Place the tenderloin in a baking dish and roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 140F.

While the tenderloin is cooking, make the plum salsa. Heat the olive oil in a large skillet over medium heat. Add the onion, ginger, and garlic and cook for 2 minutes.

Add the jalapeño, plums, and vinegar and season with salt and pepper. Cook for 1 to 2 minutes, until just heated through.

Let the tenderloin rest for 5 minutes before slicing. Arrange the slices on a serving platter and top with warm plum salsa. Garnish with the scallions.

Serving Size

Makes 4 servings

Recipe: Green salsa

  • 2 poblano peppers
  • 4 tomatillos, peeled of outer skin and chopped
  • 2 avocados, halved, pitted, peeled,and flesh diced
  • 2 cloves garlic, chopped
  • Juice of 1 lime
  • 1/4 bunch fresh cilantro, chopped
  • 1 tablespoon white vinegar
  • Pinch of salt and freshly ground black pepper, plus more for seasoning

To make the salsa, first preheat the broiler. Place the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred.

Remove the pan from the broiler, transfer the peppers to a bowl, cover with plastic wrap, and let sit to allow the skin to separate from the flesh, about 10 minutes.

Core, seed, and peel the charred skin from the peppers.

Combine the peppers with the remaining salsa ingredients in a blender, holding three-quarters of the diced avocado in reserve. Puree the mixture until smooth.

Pour the salsa into a medium bowl and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if desired. Set aside.

Recipe: Black bean salsa

  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 Roma tomatoes, seeded and diced
  • 1 (4-ounce) can roasted green chiles (recommended: Hatch)
  • 1 clove garlic, chopped
  • 1 avocado, peeled, halved, pitted,
  • and diced
  • Juice of 1 lime
  • 1 1/2 teaspoons ancho chili powder
  • 3 ounces (about 1/2 cup) crumbled
  • queso fresco
  • 2 tablespoons canola oil
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro

Combine all the salsa ingredients into a bowl and toss to mix well.

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