Pork Tenderloin With Melon Salad

  • Level: Easy
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.
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