Pork Tenderloin With Melon Salad

Total Time:
1 hr
35 min
25 min

4 servings

  • 1/2 small red onion, thinly sliced
  • 1 2 -inch piece ginger, peeled and finely grated
  • 1/4 teaspoon sugar
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 2 pork tenderloins (1 to 1 1/4 pounds each)
  • Freshly ground pepper
  • 1/2 honeydew melon, seeded and peeled
  • Juice of 1 lime
  • 1/4 cup roughly chopped fresh mint or cilantro
  • 1/4 cup roughly chopped salted roasted cashews or peanuts
  • Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.

  • Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes.

  • Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.

  • Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.

  • Per serving: Calories 500; Fat 26 g (Saturated 5 g); Cholesterol 147 mg; Sodium 258 mg; Carbohydrate 16 g; Fiber 2 g; Protein 50 g

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Great Grilled Mains