Pork Tenderloin With Melon Salad Recipe

Name: Pork Tenderloin With Melon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.
2
Soak the onion in a bowl of cold water.
3
Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
4
Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil.
5
Lightly brush the grill grates with olive oil.
6
Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes.
7
Transfer to a cutting board and let rest, 5 minutes.
8
Meanwhile, thinly slice the melon, then cut into 2-inch pieces.
9
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.
10
Sprinkle with the cashews.
11
Cut each pork tenderloin into 8 pieces and divide among plates.
12
Drizzle with the remaining ginger oil and serve with the melon salad.
13
Per serving: Calories 500; Fat 26 g (Saturated 5 g); Cholesterol 147 mg; Sodium 258 mg; Carbohydrate 16 g; Fiber 2 g; Protein 50 g
14
Photograph by Antonis Achilleos

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin With Melon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin With Melon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions