Pork Tenderloin and Watermelon-Tomato Salad

After Labor Day, we can still take advantage of the abundance of summer at our local farm stands — while it’s still available.

We recently tried Cooking Light’s Peach-Glazed Pork Tenderloin, with Watermelon-Tomato Salad. The tenderloin is split in half length-wise and grilled on a grill pan or outdoor grill, with a zesty glaze of peach preserves, reduced-sodium soy sauce and white wine vinegar.

I sauteed the pork in a heavy skillet because I don’t have a grill pan, and they were tender and flavorful. Unfortunately, though, the sweet glaze burned in the pan. Next time we’ll toss them on an outdoor grill and add the glaze at the very end.

tomatoes-2559809_1920 Although I enjoyed the pork, the Watermelon-Tomato Salad was really what drew me to this meal. It is a vibrant combination of cherry tomatoes, watermelon triangles, sliced red onion, baby arugula, mint leaves and shaved pecorino Romano cheese, with a dressing of white balsamic vinegar and extra-virgin olive oil.

This refreshing salad, with delightful flavor contrasts, was a real star that I could gladly eat as long as the season’s watermelons and tomatoes hold out.


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