The bright fresh taste of a watermelon and cucumber salad makes a sensational counterpoint to the fiery spice crust on this succulent pork tenderloin. It's important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. Grill enthusiasts may omit the stovetop browning (Step 3) and grill the tenderloins over medium heat, covered, for 20 to 25 minutes.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Summer 2003
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pork: Preheat oven to 375 degrees F. Line a baking sheet with foil.

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  • Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.

  • Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.

  • Roast the pork until just cooked through (an instant-read thermometer inserted in the center should register 145 degrees F), 20 to 25 minutes. Let stand, loosely covered with foil, for 5 minutes.

  • Meanwhile, prepare salad: Stir vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.

  • Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.

Tips

Tips:
Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

157.9 calories; protein 24.3g 49% DV; carbohydrates 3.4g 1% DV; exchange other carbs; dietary fiber 0.6g 3% DV; sugars 2.5g; fat 4.7g 7% DV; saturated fat 1.1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 125.9IU 3% DV; vitamin c 1.2mg 2% DV; folate 2.4mcg 1% DV; calcium 16mg 2% DV; iron 1.4mg 8% DV; magnesium 34.3mg 12% DV; potassium 481.6mg 14% DV; sodium 179.1mg 7% DV; thiamin 1.1mg 114% DV; added sugar 2g.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was ultra-easy and tasted so good! Plus I had alll the ingredients on hand. When my wife walked in the house so asked right away what was for dinner because it smelled so yummy. I'd definitely make this again. Read More
Rating: 5 stars
10/30/2011
Wonderful pork and watermelon salad! Really easy and a new way to enjoy pork tenderloin -- so flavorful. Read More
Rating: 5 stars
10/29/2011
Yummy! The pork came out tender and juicy with just enough spice from the rub. The salad was wonderful....so many textures and flavors married so well! Pros: Easy tasty! Read More
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