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
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.

 

4
Servings
569
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Ounces feta cheese, crumbled, divided
  • 1 Tablespoon lemon juice
  • 1/3 Cup buttermilk
  • 1 Tablespoon extra-virgin olive oil
  • Ground black pepper
  • 2 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

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.

 

Nutritional Facts

Total Fat
26g
37%
Sugar
17g
19%
Saturated Fat
12g
50%
Cholesterol
130mg
43%
Carbohydrate, by difference
44g
34%
Protein
43g
93%
Vitamin A, RAE
396µg
57%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
38mg
51%
Vitamin K (phylloquinone)
351µg
100%
Calcium, Ca
502mg
50%
Choline, total
37mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
239µg
60%
Iron, Fe
7mg
39%
Magnesium, Mg
143mg
45%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
556mg
79%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
776mg
52%
Water
421g
16%
Zinc, Zn
8mg
100%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.