Pork Tenderloin With Melon Salad

• 1/2 small red onion, thinly sliced
• 1 2 -inch piece ginger, peeled and finely grated
• 1/4 teaspoon sugar
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• 2 pork tenderloins (1 to 1 1/4 pounds each)
• Freshly ground pepper
• 1/2 honeydew melon, seeded and peeled
• Juice of 1 lime
• 1/4 cup roughly chopped fresh mint or cilantro
• 1/4 cup roughly chopped salted roasted cashews or peanuts

1. Preheat a grill to medium high.
2. Soak the onion in a bowl of cold water.
3. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
4. Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil.
5. Lightly brush the grill grates with olive oil.
6. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes.
7. Transfer to a cutting board and let rest, 5 minutes.
8. Meanwhile, thinly slice the melon, then cut into 2-inch pieces.
9. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl.
10. Sprinkle with the cashews.
11. Cut each pork tenderloin into 8 pieces and divide among plates.
12. Drizzle with the remaining ginger oil and serve with the melon salad.
13. Per serving: Calories 500; Fat 26 g (Saturated 5 g); Cholesterol 147 mg; Sodium 258 mg; Carbohydrate 16 g; Fiber 2 g; Protein 50 g
14. Photograph by Antonis Achilleos

red onion, ginger, sugar, extravirgin olive oil, kosher salt, pork, freshly ground pepper, honeydew melon, lime, fresh mint, cashews

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloin-with-melon-salad-recipe.html (may not work)