Pork Tenderloin Salad with Melon and Feta Dressing

This salad is very summery with the cool refreshing melon, cucumber and mint as well as the creamy feta dressing, which really ties the whole salad together.  If you can find a French feta, give it a try - it's less salty, softer and more mild than Greek feta.  I buy the Valbreso brand at the local natural foods store and really prefer it to Greek feta.

To save time, make the pork in advance (grill it earlier in the week when you've already got the grill going for something else) and on the day you want to serve it, pick up a container of pre-cubed watermelon and cantaloupe that you can find at virtually every grocery store these days.  It's much easier to take those large cubes and cut them into smaller ones than to start with a whole cantaloupe and a whole watermelon.  Then all you have to do is make the dressing, chop a few things and toss everything together for a delicious and healthy dinner.

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Pork Tenderloin Salad with Melon and Feta Dressing

Servings: 4

Note: buy a carton of pre-cubed mixed watermelon and cantaloupe in the produce department to save time and effort. Cut the large cubes down to ½” in size.

1/2 cup thinly sliced red onion
4 ounces feta cheese, crumbled, divided
1/3 cup low-fat buttermilk
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus extra for brushing the pork
Freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Kosher salt
1 ½ cups ½ -inch cubed and seeded cantaloupe and watermelon, mixed
3/4 cup ½ -inch cubed seedless cucumber
3/4 cup fresh mint leaves
3/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice

8-12 cups fresh greens (arugula and/or spinach preferred)

Lime wedges, for garnish

Preheat the grill to medium.

Set the sliced red onions to soak in ice water for 20 minutes to remove their bite. Drain and pat them dry and set aside.

Combine half of the feta, buttermilk, mayonnaise, lemon juice, and olive oil in a blender and blend until smooth. Season with pepper and stir in the remaining feta. Set aside.

Brush the pork lightly all over with some oil, season it lightly with salt and pepper and grill it directly over the heat, giving it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140°F for medium, about 2 minutes per side for a total of 8 minutes. Transfer the pork to a plate to cool to room temperature. (The pork may be made in advance and placed in a zip top bag in the refrigerator until ready to serve.)

Toss together the onion, watermelon, cucumber, mint, cilantro, lime juice, and salt and pepper to taste.

Divide the greens among shallow bowls. Spoon some of the melon mixture on each salad, then thinly slice the pork crosswise and add it next to the melon. Spoon the dressing on top of the pork. Serve with lime wedges on the side.

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