Pork with Melon-Tomato Relish
Recipe from
Better Homes and Gardens
A colorful summer relish is spooned over wedges of cantaloupe and honeydew melon and served with grilled pork.
Ingredients
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3 tablespoonsolive oilsee savings
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3 tablespoonswhite wine vinegarsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1 1-poundpork tenderloinsee savings
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1/2 of a smallcantaloupesee savings
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1/2 of a smallhoneydew melonsee savings
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1 cupyellow, red, and/or orange pear-shape tomatoes, halved or quarteredsee savings
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1 smallred onion, halved and thinly slicedsee savings
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1/3 cupfresh mint leavessee savings
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Directions
1.
In a small bowl whisk together oil, vinegar, salt, and pepper. Brush 1 tablespoon of the oil mixture over the tenderloin. Reserve remaining oil mixture to use in the relish.
2.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place meat on grill rack over pan. Cover; grill for 30 to 35 minutes or until a meat thermometer registers 155 degrees F. Remove meat from grill. Cover with foil and let stand 10 minutes. (The meat's temperature will rise 5 degrees F during standing.)
3.
Meanwhile, for relish, cut either the cantaloupe or honeydew melon half into bite-size pieces. Cut remaining melon half into four wedges. In a medium bowl combine melon pieces, tomato, onion, and mint. Add reserved oil mixture; toss to coat.
4.
Slice pork diagonally. Serve with relish spooned over melon wedges. Makes 4 servings.
Nutrition information
Per serving: Calories 292, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 211 mg, Carbohydrate 15 g, Total Sugar 14 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 122%, Calcium 3%, Iron 19%. Exchanges: Vegetable .5, Fruit 1, Lean Meat 3.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet.
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