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3
tablespoons olive oil
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3
tablespoons white wine vinegar
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1/4
teaspoon salt
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1/8
teaspoon black pepper
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1
1 pound pork tenderloin
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1/2
small cantaloupe
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1/2
small honeydew melon
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1
cup yellow, red, and/or orange pear-shape tomatoes, halved or quartered
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1
small red onion, halved and thinly sliced
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1/3
cup fresh mint leaves
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 meats 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.
- Servings Per Recipe 4,
- Calories 292,
- Protein (gm) 26,
- Carbohydrate (gm) 15,
- Fat, total (gm) 14,
- Cholesterol (mg) 73,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 14,
- Vitamin A (IU) 4276,
- Vitamin C (mg) 72,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 211,
- Potassium (mg) 931,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Vegetables () 1,
- Fruit () 1,
- Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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