Rush-Hour Gourmet

Add a touch of color and flavor to your dinner with salsa made with juicy, ripe plums. They're in season through October 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.

Makes 2 servings

3/4 pound pork tenderloin

Olive oil spray

2 teaspoons chopped dried rosemary

Salt and freshly ground black pepper, to taste

3/4 pound red potatoes

1/8 teaspoon cayenne pepper

1 tablespoon olive oil

3 medium-size ripe plums

2 tablespoons diced red onion

1 teaspoon ground cumin

Several drops hot pepper sauce

2 tablespoons chopped cilantro

1. Heat broiler. Line a baking tray with foil and spray with olive oil spray.

2. Remove visible fat from the pork. Place pork on baking sheet and spray with olive oil spray. Sprinkle with rosemary and salt and pepper.

3. Wash, do not peel potatoes, and cut into 1-inch pieces. Spread in one layer on same baking tray with pork. Drizzle with olive oil, sprinkle with cayenne, salt and freshly ground black pepper.

4. Place under broiler about 6 inches from the heat. Broil 10 minutes. Remove from broiler and turn. Add a little salt and pepper and return to broiler for 5 more minutes. A meat thermometer should read 160 degrees.

5. For 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.

Per serving: 195 calories, 4 grams protein, 31 grams carbohydrates, 7 grams fat, no cholesterol, 9 milligrams sodium, 2 grams dietary fiber.