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Pork Tenderloin and Watermelon Salad

Pork Tenderloin and Watermelon Salad

with Feta and Arugula

Great to Grill
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Juicy, sweet watermelon takes center stage in this summer-inspired weeknight salad. Pork tenderloin, arugula, feta, pickled shallots and DIY croutons feature as the delicious supporting cast!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

113 g

Watermelon

¼ cup

Feta Cheese

(ContainsMilk/Lait)

50 g

Shallot

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Thyme

28 g

Seed Blend

7 g

Mint

56 g

Baby Arugula

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

Not included in your delivery

3.5 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate38 g
Sugar9 g
Dietary Fiber5 g
Protein51 g
Cholesterol105 mg
Sodium790 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast pork and toast croutons). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Strip then roughly chop thyme leaves. Pat pork dry with paper towels, then sprinkle over thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min.

2

Remove pan from heat, then transfer pork to a parchment-lined baking sheet. Wipe pan clean. Roast in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) While pork roasts, cut ciabatta into 1-inch pieces. On another parchment-lined baking sheet, toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway, until lightly golden, 6-7 min.

3

While ciabatta toasts, cut watermelon into 1/2-inch pieces. Roughly chop mint leaves. Peel, then roughly chop shallots. Using a strainer, rinse shallots in cold running water. In a large bowl, whisk together vinegar and 1 tsp sugar (dbl for 4 ppl). Add shallots and season with salt. Stir to coat and set aside.

4

Heat the same pan over medium heat. When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat and set aside.

5

When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest, 5 min. Meanwhile, in the bowl with pickled shallots, add 2 tbsp oil (dbl for 4 ppl) and stir together. Add watermelon, mint, arugula, feta and croutons. Toss together.

6

Slice pork. Divide watermelon salad between plates, then sprinkle over toasted seeds. Top with pork. Spoon over remaining dressing.