Pork Tenderloin With Melon Salad
- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 147 milligrams
- Sodium
- 258 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 50 grams
- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 147 milligrams
- Sodium
- 258 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 50 grams
Ingredients
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
Directions
- 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.
