GRILLED PORK TENDERLOIN
WITH SPICY WATERMELON SALAD*
1/2 cup balsamic vinegar
2 tbsp Dijon mustard
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil1 tablespoon sesame oil
2 pork tenderloins, trimmed of fat and silver skin - cut into Shinwa bite size peices
1 Lb watermelon, rind removed, seeded & chopped into 1/2-inch pieces, about 2 cups total
1/2 large red onion, very thinly sliced
2 bunches watercress, washed and dried well, tough stems removed
1 to 2 tsp toasted sesame seeds (optional)
Preparation 1. In a small bowl, combine the balsamic vinegar, mustard, fennel seeds, red pepper flakes, cumin, cayenne, salt and pepper. Whisk in the olive oil in a steady stream until it is incorporated and forms an emulsion. Add the sesame oil in the same manner.
2. Toss the pork tenderloin with 3/4 cup of the marinade and allow them to marinate for an hour an room temperature or up to 8 hours in the refrigerator. Reserve the remaining marinade.
3. Remove the pork from the marinade and sprinkle it with more salt and pepper. It’s ready to grill.
4. Toss the watermelon, red onion, and watercress with enough of the reserved marinade to coat it lightly. Season with salt and pepper. When ready to serve, place the watermelon salad on each plate and sprinkle with sesame seeds, if you’re using them.
* adapted from Gordon Hamersley - Bistro Cooking at Home