Like Memorial Day and July 4th that precede it, Labor Day is a holiday celebrated casually. For the last of that triumvirate of summer fêtes, most cooks (and I am certainly one of them!) will be pulling out grills, cooking burgers, steaks, chops–you name it–over open flames. I’m especially excited about my menu this year since I’ve been fine-tuning a recipe for grilled pork tenderloins and plums served with a verdant summer salad.
Nothing could be easier. The tenderloins are marinated in a simple mixture of balsamic vinegar, soy, and canola oil with generous seasonings of fresh ginger, garlic, and black pepper. If you have enough time, it’s best to marinate the meat overnight, but in a pinch you can let it rest for several hours. Grilled over a hot fire, the meat needs 20 to 25 minutes until fork tender and the flesh blush pink. During the last few minutes, juicy plums, quartered and skewered, are cooked quickly alongside until slightly charred.