Grilled Pork Tenderloin with Watermelon Panzanella
Typically, panzanella is made with tomatoes and dressing-soaked bread cubes. Here, the salad goes sweet and savory but keeps the same look with ripe watermelon. Spring for your favorite bread--it has a starring role in this dish. Serving the salad with grilled pork tenderloin makes a healthy dinner that's simple enough for weeknights. Source: EatingWell Magazine, July/August 2019
Ingredients
Directions
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Preheat grill to medium-high.
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Season pork with chili powder, pepper and salt. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140 degrees F, 12 to 14 minutes. Transfer to a clean cutting board and let rest for 10 minutes.
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Grill bread until charred, 1 to 2 minutes per side. When cool enough to handle, cut into 1-inch pieces.
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Meanwhile, whisk oil, lime zest, lime juice and jalapeño in a large bowl. Add watermelon, onion, basil, feta and the bread and toss to coat.
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Slice the pork 1/2 inch thick and serve with the watermelon panzanella.
Nutrition Facts
3 lean protein, 2 fat, 2 starch, 1 fruit, 1/2 medium-fat protein
