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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

113 g


¼ cup

Feta Cheese


50 g


2 tbsp

White Wine Vinegar


7 g


28 g

Seed Blend

7 g


56 g

Baby Arugula

1 unit

Ciabatta Roll


Not included in your delivery

3.5 tbsp


1 tsp


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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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.


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.


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.


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.


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.


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