Grilled pork tenderloin with spicy watermelon salad from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Accompaniments: Baked polenta squares with peperonata and white truffle oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on September 28, 2013

    I was really forcing summer with this one, but there were those cute little seedless watermelons in the store, and I had a pork tenderloin, so there it was. This is a wonderful marinade! It includes balsamic vinegar, Dijon mustard, fennel seeds, red pepper flakes, cumin, cayenne, salt, pepper, olive oil, and sesame oil. Part of the mixture is used to marinate the pork, and some is reserved to dress the watermelon salad. While the pork was resting, I tossed the salad, which contained chopped watermelon, sliced red onion, and watercress. The finished salad is topped with toasted sesame seeds. This was a great plate, and I look forward to doing it again.

  • Breadcrumbs on February 26, 2013

    p. 246 We thoroughly enjoyed this flavourful dish! I especially liked how the marinade does double-duty as a salad dressing. Anything to save time is appreciated these days. I marinated the pork overnight and prepped the fruit and veggies the night before so that all we needed to do before dinner was grill the pork and assemble the salad. We especially enjoyed the peppery flavour of the watercress with the sweetness of the watermelon. The layered sesame flavours (seeds and oil) were also really nice adding a little Asian influence to the dish. Though the recipe claims to be spicy, we found it to be quite balanced in flavour and didn’t feel there was any prevailing spiciness to the dish – just a subtle warmth. A truly delicious and unusual recipe. Photos here: http://chowhound.chow.com/topics/888747#7919337

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