Grilled Pork Tenderloin with Watermelon Bulgur Salad
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Level:Easy
Total: 40 min
Prep: 15 min
Inactive: 10 min
Cook: 15 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
504
Total Fat
25 grams
Saturated Fat
4 grams
Cholesterol
88 milligrams
Sodium
89 milligrams
Carbohydrates
38 grams
Dietary Fiber
9 grams
Protein
34 grams
Perfectly charred pork tenderloin rubbed with garlic oil is accompanied by a citrusy bulgur salad inspired by tabouli. Typically made with lots of parsley, the salad instead features mint and we added watermelon for a touch of sweetness.
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.
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Photograph by Justin Walker
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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