Grilled Pork Tenderloin with Watermelon Tabouli

Total Time:
40 min
Prep:
15 min
Inactive:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup bulgur
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill
  • Juice of 2 lemons, plus wedges for serving
  • 2 cloves garlic, grated
  • 2 teaspoons paprika
  • 1 large pork tenderloin (about 1 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon red wine vinegar
  • 2 cups cubed watermelon
  • 1 cup finely chopped fresh mint
  • 4 scallions, thinly sliced
Directions
  • Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside.

  • Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil. Let sit 10 minutes.

  • Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side. Transfer to a cutting board and let rest.

  • Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges.

  • Photograph by Justin Walker


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