Pork Tenderloin with
Watermelon Panzanella
ACTIVE: 40 min TOTAL: 40 min
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.
1 pound pork tenderloin, trimmed
1 teaspoon chili powder
1/2 teaspoon ground pepper
1/4 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
1/2 cup thinly sliced red onion
1/2 cup torn fresh basil leaves
1/4 cup crumbled feta cheese
- 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°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.
SERVES 4: 3 oz. pork & 2 cups panzanella each
CAL 396 / FAT 16G (SAT 4G) / CHOL 82MG / CARBS
35G / TOTAL SUGARS 17G (ADDED 0G) / PROTEIN
30G / FIBER 2G / SODIUM 485MG / POTASSIUM 819MG.