Grilled pork tenderloin with melon salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 26 G., saturated fats 5 G., proteins 50 G., carbohydrates 16 G., fiber 2 G., cholesterol 147 mg, sodium 258 mg, sugar - G.
Calories 500, total fat 26 G., saturated fats 5 G., proteins 50 G., carbohydrates 16 G., fiber 2 G., cholesterol 147 mg, sodium 258 mg, sugar - G.
A juicy grilled pork tenderloin and a delicious summer salad are enhanced with a ginger oil made from a mixture of olive oil, finely grated fresh ginger, and a touch of sugar. This aromatic oil is used to brush pork before grilling and to dress a melon salad. For the salad, toss thin slices of juicy, sweet honeydew melon with onion, mint, lime juice, and toasted cashews, then dress with ginger oil. It's a delightful addition to a succulent pork tenderloin, adding a touch of sophistication to the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pork tenderloins (0.4 - 0.6 kg each)
- Half a red onion, thinly sliced
- 5 cm ginger root, peeled and finely grated
- 1/4 teaspoon sugar
- 1/4 cup olive oil, plus extra for greasing the grill grate
- Half a white cantaloupe, seeded and peeled
- Juice of 1 lime
- 1/4 cup coarsely chopped mint or cilantro
- 1/4 cup coarsely chopped roasted salted cashews or peanuts
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Soak the onions in a bowl of cold water.
- In a small bowl, combine the ginger, sugar, olive oil, and 1/4 teaspoon of salt until the sugar dissolves. Season the pork with salt and black pepper and rub with 1 tablespoon of ginger oil.
- Lightly brush the grill grate with olive oil. Grill the pork, turning as needed, until crisp grill marks appear and a thermometer inserted into the center registers 140°F (60°C), 20-25 minutes. Transfer to a cutting board and let the pork rest for 5 minutes.
- Meanwhile, thinly slice the melon, then cut into 5cm pieces. Drain the onion and combine it in a large bowl with the melon, 1 tablespoon ginger oil, lime juice, mint, salt, and black pepper to taste. Sprinkle with cashews.
- Cut each tenderloin into 8 pieces and arrange on plates. Drizzle with the remaining ginger oil and serve with the melon salad.
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