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Send a Meal Blog

Thursday, September 09 2010
3 tablespoons  olive oil
3 tablespoons  white wine vinegar
1/4 teaspoon  salt
1/8 teaspoon  pepper
1 1-pound  pork tenderloin
1 small  cantaloupe or honeydew melon
1 cup  yellow, red, and/or orange pear-shaped cherry and/or grape tomatoes, halved or quartered
1 small  red onion, thinly sliced and halved
1/3 cup  fresh small mint leaves

1. In a small mixing bowl whisk together oil, vinegar, salt, and pepper. Remove 1 tablespoon of the mixture and brush it over the tenderloin. Reserve remaining oil and vinegar mixture for use in Melon-Tomato Tumble.
2. Place the pork tenderloin on a grill rack directly over medium coals. Grill, uncovered, about 30 minutes or until an instant-read thermometer inserted in the center of meat registers 160 degree F turning every 5 to 6 minutes.
3. Meanwhile, for Melon-Tomato Tumble, cut melon in half. Cut one of the melon halves into bite-size pieces. Cut remaining melon half into 4 wedges; cover and chill wedges in the refrigerator until serving time. In a medium bowl combine the melon pieces, tomatoes, onion, and mint. Add remaining oil and vinegar mixture; toss to coat.
4. Remove the pork to a cutting board. Cover and let pork rest for 10 minutes. Slice meat on the diagonal and serve with the tomato mixture spooned over melon wedges. Makes 4 servings.

Nutrition Facts
Calories 292, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 211 mg, Carbohydrate 15 g, Total Sugar 14 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin C 122%, Calcium 3%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:05 am   |  Permalink   |  0 Comments  |  Email

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