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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.”
1 pound pork tenderloin, trimmed
1 teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon salt
4 slices crusty whole-wheat bread (10 ounces)
3 tablespoons extra-virgin olive oil
Zest & juice of 1 lime
1 jalapeño pepper, seeded and minced
6 cups chopped watermelon
½ cup thinly sliced red onion
½ cup torn fresh basil leaves
¼ cup crumbled feta cheese
1Preheat grill to medium-high.
2Season pork with chili powder, pepper and salt. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140°F, 12 to 14 minutes. Transfer to a clean cutting board and let rest for 10 minutes.
3Grill bread until charred, 1 to 2 minutes per side. When cool enough to handle, cut into 1-inch pieces.
4Meanwhile, whisk oil, lime zest, lime juice and jalapeño in a large bowl. Add watermelon, onion, basil, feta and the bread and toss to coat.
5Slice the pork ½ inch thick and serve with the watermelon panzanella.