Pork Tenderloin with Grilled Cantaloupe Pork Tenderloin with Grilled Cantaloupe

Pork Tenderloin with Grilled Cantaloupe Image by: Pork Tenderloin with Grilled Cantaloupe Author: Canadian Living

Juicy sweet fruit straight from the grill partners well with pork and makes the meal summery.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007


  • 1 pork tenderloin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons hot pepper jelly
  • 2 teaspoons orange juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cantaloupe


Trim any fat and membranes from pork tenderloin; tuck thin end under and secure with wooden skewer. Sprinkle with salt and pepper.

Place pork on greased grill over medium heat; close lid and grill for 15 minutes, turning to brown all over.

Meanwhile, in small bowl, stir together hot pepper jelly, orange juice and mustard; brush over pork. Grill, covered, until glazed and just a hint of pink remains inside, about 5 minutes.

Meanwhile, seed cantaloupe; cut into 1/2-inch (1 cm) thick half moons. Add to grill and grill, turning once, until well marked, about 5 minutes.

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Nutritional facts Per serving: about

  • Sodium 198 mg
  • Protein 21 g
  • Calories 161.0
  • Total fat 3 g
  • Cholesterol 46 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 16.0
  • Vitamin C 35.0
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Lunch & Dinner

Pork Tenderloin with Grilled Cantaloupe