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Pork Tenderloin and Watermelon Salad

Pork Tenderloin and Watermelon Salad

with Feta and Arugula

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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! It may still be spring, but this dinner will have you ready for those warm summer nights!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

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 Bun

(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
Energy (kJ)2803 kJ
Calories670 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate35 g
Sugar9 g
Dietary Fiber4 g
Protein50 g
Cholesterol105 mg
Sodium760 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Parchment Paper
Large Bowl
Strainer
Whisk
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1 PREP PORK
1 PREP PORK
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 thyme leaves then roughly chop. Pat pork dry with paper towel, then sprinkle over thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min.

2 COOK PORK & CROUTONS
2 COOK PORK & CROUTONS
2

Remove pan from heat, then transfer pork to a parchment-lined baking sheet. Carefully wipe pan clean. Roast pork 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.**) Meanwhile, 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 FINISH PREP
3 FINISH PREP
3

Meanwhile, cut watermelon into 1/2-inch pieces. Roughly chop mint leaves. Peel, then cut shallots into 1/8-inch slices. 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 TOAST SEEDS
4 TOAST SEEDS
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!) Transfer to a small bowl and set aside.

5 ASSEMBLE SALAD
5 ASSEMBLE SALAD
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 FINISH AND SERVE
6 FINISH AND SERVE
6

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