Brined Pork Tenderloin with Plum and Jicama Relish

Ingredients
8 cups cold water
1/2 cup kosher salt
2 (1-pound) pork tenderloins, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced plums (3/4 pound)
3/4 cup finely chopped peeled jicama
1/2 cup finely chopped red onion
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon honey
1/8 teaspoon kosher salt
1 serrano chile, seeded and chopped
Parsley sprigs (optional)

Directions
Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour. Prepare grill to medium-high heat. Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

Serving Size: 3 ounces pork and 1/4 cup relish
Nutrition: 221 calories, 8.4g fat, 25.2g protein, 10g carb, 1.4g fiber
From Cooking Light