Dish with Diane: Sara Moulton’s Grilled Pork Tenderloin with Watermelon-Arugula Salad

Dish with Diane
Jane Bruce


  • 4 Ounces  feta cheese, crumbled, divided
  • 1 Tablespoon  lemon juice
  • 1/3 Cup  buttermilk
  • 1 Tablespoon  extra-virgin olive oil
  •   Ground black pepper
  • 6-inch whole-wheat pita pockets
  •   Olive oil cooking spray
  •   Kosher salt
  • 1 Pound  pork tenderloin, trimmed
  • 3 Cups  arugula
  • 1/2 Cup  red onion, thinly sliced
  • 1/2 Cup  fresh mint leaves
  • 1/2 Cup  fresh cilantro leaves
  • 2 Cups  watermelon, cubed and seeded
  • 1 Cup  seedless cucumber, cubed

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad courtesy of beloved television chef, cookbook author, wife, mom and protégée of Julia Child, Sara Moulton. Loaded with pork tenderloin and watermelon, you won't need another salad all summer long!

Click here for more Dish with Diane: Chef Inspired Healthy with Sara Moulton. Or Watch the video here.



Heat the grill to medium. Heat the oven to 400 F.

While the grill and oven are heating, in a blender combine half of the feta, the lemon juice, buttermilk and olive oil. Blend until smooth. Season with pepper, then stir in the remaining feta. Set aside.

Split each pita pocket into 2 rounds. Spray the rough sides of each round lightly with the cooking spray, then sprinkle lightly with salt. Cut each round into 8 triangles. On a rimmed baking sheet arrange the triangles in a single layer. Bake on the middle shelf of the oven until golden and crisp, about 8 minutes. Set aside to cool.

Spray the pork with the olive oil spray, then season it lightly with salt and pepper. Grill it directly over the heat, turning it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140 F to 145 F for medium, about 6 minutes per side. Transfer the pork to a plate, cover it loosely with foil and let it rest for 10 minutes.

In a large bowl, combine the arugula, onion, mint, cilantro, watermelon and cucumber. Add the pork juices from the resting pork to the feta dressing, whisking to incorporate.

Place a mound of the salad on each of four plates. Slice the pork crosswise into rounds 1/2 inch thick and arrange a quarter of the slices on top of each mound of salad. Drizzle the dressing on top of the pork, then divide the pita croutons between the plates. Serve immediately.



Calories per serving:

375 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 59g 91%
  • Carbs 117g 39%
  • Saturated 25g 127%
  • Fiber 15g 60%
  • Trans 0g
  • Sugars 34g
  • Monounsaturated 22g
  • Polyunsaturated 6g
  • Protein 131g 262%
  • Cholesterol 399mg 133%
  • Sodium 2,380mg 99%
  • Calcium 897mg 90%
  • Magnesium 337mg 84%
  • Potassium 3,209mg 92%
  • Iron 12mg 68%
  • Zinc 15mg 101%
  • Phosphorus 1,916mg 274%
  • Vitamin A 423µg 47%
  • Vitamin C 58mg 96%
  • Thiamin (B1) 5mg 353%
  • Riboflavin (B2) 3mg 174%
  • Niacin (B3) 36mg 181%
  • Vitamin B6 5mg 233%
  • Folic Acid (B9) 203µg 51%
  • Vitamin B12 4µg 74%
  • Vitamin D 2µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 170µg 212%
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