PORK TENDERLOIN WITH MELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
- Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes.
- Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.
- Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.
Nutrition Facts : Calories 500, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 258 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 50 grams
COLD ROAST PORK WITH MELON
Provided by Molly O'Neill
Categories appetizer
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Ask the butcher to trim two pork loins and to tie each securely with twine. Reserve the rind. Preheat the oven to 350 degrees. Meanwhile, combine the garlic, fennel seed, rosemary, thyme, black pepper and salt in a mortar and, using a pestle, grind to a fine paste. Using a sharp knife make about 12 incisions at regular intervals in each pork loin and tuck a small amount of the herb mixture into each incision.
- Place both pork loins on a rack in a baking pan. Add cold water until it reaches halfway up the side. Place the loins in the oven and bake until the internal temperature of the pork is 160 degrees, about 35 minutes. Remove from the oven. Place the pork on a platter and refrigerate until cool.
- Meanwhile, strain the cooking liquid into a pan, place over medium heat and simmer until the volume has been reduced by half. Adjust the salt and pepper to taste and chill until the liquid has set into a loose jelly.
- Using a sharp knife, cut the melon into 1/4-inch dice. Combine the cubes with the juice of one lemon, toss and refrigerate until completely chilled.
- Use a sharp knife to slice the pork into 1/4-inch slices and fan the slices on individual plates in a circle. Place a mound of melon in the center of each plate. Serve with the cool pork jelly on the side.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 7 grams
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