Spice-Rubbed Pork Tenderloin with Sweet & Tangy Watermelon Salad
Rating: 5 stars
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.
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.
158 calories; protein 24.3g; carbohydrates 3.4g; dietary fiber 0.6g; sugars 2.5g; fat 4.7g; saturated fat 1.1g; cholesterol 73.7mg; vitamin a iu 125.9IU; vitamin c 1.2mg; folate 2.4mcg; calcium 16mg; iron 1.4mg; magnesium 34.3mg; potassium 481.6mg; sodium 179.1mg; thiamin 1.1mg; added sugar 2g.