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

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

Jane Bruce

Dish with Diane

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.

 

Directions

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.

 

Nutrition

Calories per serving:

668 kcal

Daily value:

33%

Servings:

4
  • Carbohydrate, by difference 54 g
  • Protein 60 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 5776 IU
  • Vitamin A, RAE 293 µg
  • Vitamin B-12 6 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 32 mg
  • Vitamin D 12 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 247 µg
  • Alanine 3 g
  • Arginine 3 g
  • Ash 7 g
  • Aspartic acid 5 g
  • Beta-sitosterol 1 mg
  • Betaine 22 mg
  • Calcium, Ca 387 mg
  • Carotene, alpha 9 µg
  • Carotene, beta 3376 µg
  • Cholesterol 151 mg
  • Choline, total 140 mg
  • Cryptoxanthin, beta 149 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 5 g
  • Folate, DFE 241 µg
  • Folate, food 185 µg
  • Folate, total 219 µg
  • Folic acid 33 µg
  • Glutamic acid 9 g
  • Glycine 3 g
  • Histidine 2 g
  • Iron, Fe 9 mg
  • Isoleucine 3 g
  • Isorhamnetin 6 mg
  • Kaempferol 52 mg
  • Leucine 5 g
  • Lutein + zeaxanthin 5629 µg
  • Lysine 5 g
  • Magnesium, Mg 137 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 15 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 2 g
  • Phosphorus, P 754 mg
  • Phytosterols 1 mg
  • Potassium, K 1498 mg
  • Proline 3 g
  • Quercetin 25 mg
  • Retinol 5 µg
  • Riboflavin 1 mg
  • Selenium, Se 68 µg
  • Serine 2 g
  • Sodium, Na 603 mg
  • Starch 9 g
  • Stigmasterol 1 mg
  • Sucrose 2 g
  • Sugars, total 26 g
  • Thiamin 1 mg
  • Threonine 2 g
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Water 397 g
  • Zinc, Zn 9 mg
Powered by USDA