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Grilled Pork Tenderloin with
Spicy Watermelon Salad

 

 

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"I had left home (like all Jewish girls) in order to eat pork and take
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husband I was swept away by the passion (so dormant inside myself) of
a long and tortured existence. The physical cravings I had tried so hard
to deny finally and ultimately sated - but enough about the pork."

~ Roseanne


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Watermelons for Sale at Market in Rue St. Clair, Annecy, Rhone-Alpes, France
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La Belle Cuisine

 


Grilled Pork Tenderloin with
Spicy Watermelon Salad


Bistro Cooking at Home
2003 by Gordon Hamersley, Gordon Hamersley with
Joanne McAllister Smart, Broadway Books

Serves 4

“Right now you’re saying, ‘Watermelon?’ It does seem a little bizarre,
but it’s delicious, especially on a hot day in the summer. Don’t be too
precise when cutting the watermelon; irregular shapes make the salad
more visually appealing. As long as you have the grill going, try grilling
some small new potatoes or chilled polenta squares [recipe is included
in cookbook] brushed with a little olive oil, to go with the pork.”

1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 tablespoon sesame oil
2 pork tenderloins, trimmed of fat
and silver skin

About 1 pound watermelon, rind removed, seeded, and
chopped into 1/2-inch pieces, about 2 cups total
1/2 large red onion, very thinly sliced
2 bunches watercress, washed and dried well,
tough stems removed
1 to 2 teaspoons toasted sesame seeds (optional)

In a small bowl, combine the balsamic vinegar, mustard, fennel seeds, red pepper flakes, cumin, cayenne, salt and pepper. Whisk in the olive oil in a steady stream until it is incorporated and forms an emulsion. Add the sesame oil in the same manner.
Toss the pork tenderloins with 3/4 cup of the marinade and allow them to marinate for an hour at room temperature or up to 8 hours in refrigerator. Reserve the remaining marinade.
Heat the grill of your choice to medium-high. Remove the pork from the marinade and sprinkle it with more salt and pepper. Grill the pork, turning
it occasionally, until cooked through, 10 to 15 minutes. (The pork should
register 145 to 150 degrees F on a meat thermometer.) Remove the pork
from the grill and allow it to rest for 5 minutes on a cutting board while
you make the salad.
Toss the watermelon, red onion, and watercress with enough of the reserved marinade to coat it lightly. Season with salt and pepper. When ready to serve, place the watermelon salad on each plate and sprinkle with sesame seeds, if you’re using them. Slice the pork thinly and place the slices next to the salad. Top with the juices that have collected on the cutting board and serve immediately.

Wine Suggestions: Here again a Riesling from Alsace will save the
day – make it one with weight, a grand cru, or try a rich Pinot Gris
also from Alsace.


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Watermelon Salsa
 

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