Grilled Pork Tenderloin with Watermelon Bulgur Salad
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
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.