Grilled Pork Tenderloin With Watermelon Bulgur Salad Recipes

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WATERMELON-INJECTED GRILLED PORK TENDERLOIN WITH WATERMELON SALSA



Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

2 cups watermelon, seeded and finely diced
1 finely diced Granny Smith apple
1 red onion, julienned
2 cloves garlic, minced
2 jalapenos, seeded and finely diced
1 bunch fresh cilantro, stemmed
2 tablespoons sugar
2 limes, squeezed
Dash rice wine vinegar
Freshly ground sea salt and black pepper
2 pounds pork tenderloin
3 cups watermelon, seeded and diced
3 jalapenos, seeded and diced
1 tablespoon salt
2 cups sugar
1/4 cup melon liqueur, optional (recommended: Midori)
Freshly ground sea salt and black pepper

Steps:

  • For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve.
  • For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible.
  • Combine watermelon and jalapenos in a blender and puree, about 2 to 3 minutes. Strain mixture through fine sieve and return to blender. Add the salt, sugar and melon liqueur (if using) to blender and blend together, about 2 to 3 minutes. Reserve 1 cup of marinade for basting. Draw remaining marinade with syringe injector. Inject pork liberally with marinade. Sprinkle salt and pepper to cover pork. Let marinate while heating the grill.
  • Remove pork from platter and place directly on the flame for direct heat. Roll the pork over the direct heat to give it grill marks. Remove pork from direct heat and place away from the flame to finish cooking. Baste with glaze every 10 to 15 minutes until pork reaches an internal temperature of 145 degrees F. Remove from grill to platter and let cool for 5 minutes. Slice into medallions and serve with Watermelon Salsa.

PORK TENDERLOIN WITH MELON SALAD



Pork Tenderloin With Melon Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 500, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 258 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 50 grams

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