Grilled Pork Tenderloin with Watermelon Panzanella

Preheat grill to medium-high.

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.

Grill bread until charred, 1 to 2 minutes per side. When cool enough to handle, cut into 1-inch pieces.

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.

Slice the pork 1/2 inch thick and serve with the watermelon panzanella.