Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Pork Tenderloin With Melon Salad

Name: Pork Tenderloin With Melon Salad
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 1 hr

Prep: 35 min
Cook: 25 min

Yield: 4 servings

Nutrition Info

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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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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