It’s no secret that I am a big fan of the pig. Love me some pork. But this time, the pork absolutely paled in comparison to this spin on the panzanella salad. Now, to be fair, I’m also a huge fan of bread. Bread in or with anything is good, but I adore bread in salad. So, obviously, Pork Tenderloin with Watermelon Panzanella was a tremendous hit and will absolutely become a summer staple around here. Best part was since you grill the bread and the pork — the kitchen stays blissfully cool. Some may say cool as a cucumber, but in this case it was cool as a freshly cut watermelon. The recipe comes from Eating Well Magazine and this time… I didn’t change a thing!
Pork Tenderloin with Watermelon Panzanella
Serves 4
Ingredients:
1 lb pork tenderloin, trimmed
1 tsp chili powder
1/2 tsp ground pepper
1/4 tsp salt
4 slices crusty whole-wheat bread (10 ounces)
4 Tbsp olive oil
Zest and 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
1/4 cup crumbled feta cheese
Procedure:
- 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 140F, 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.