Grilled Pork Tenderloin with Watermelon Tabouli
The recipe Grilled Pork Tenderloin with Watermelon Tabouli can be made in about 40 minutes. For $2.08 per serving, you get a main course that serves 4. One portion of this dish contains about 35g of protein, 19g of fat, and a total of 453 calories. 122 people were impressed by this recipe. It is a good option if you're following a dairy free diet. The Fourth Of July will be even more special with this recipe. If you have pork tenderloin, red wine vinegar, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is great. Try Grilled Pork Tenderloin with Avocado-Peach Salsa & Grilled Tomatillo Guacamole, Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc, and Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup bulgur
1 cup finely chopped fresh mint
2 cloves garlic, grated
Juice of 2 lemons, plus wedges for serving
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons paprika
1 large pork tenderloin (about 1 1/4 pounds)
1 tablespoon red wine vinegar
4 scallions, thinly sliced
2 cups cubed watermelon
Equipment:
grill
bowl
plastic wrap
meat tenderizer
frying pan
whisk
baking pan
cutting board
Cooking instruction summary:
Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside. Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil. Let sit 10 minutes. Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side. Transfer to a cutting board and let rest. Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges. Photograph by Justin Walker
Step by step:
1. Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside.
2. Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap.
3. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil.
4. Let sit 10 minutes.
5. Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side.
6. Transfer to a cutting board and let rest.
7. Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges.
8. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
