1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
2 pork tenderloins (1 to 1 1/4 lbs 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
Instructions
Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 tsp salt in a small bowl until the sugar is dissolved.
Season the pork with salt and pepper and rub with 1 tbsp 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, 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 tbsp 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.
Originally Submitted
9/18/2011
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