Pork Tenderloin with Grilled Cantaloupe
Juicy sweet fruit straight from the grill partners well with pork and makes the meal summery.
Servings: 4
Ingredients:
Pork Tenderloin with Grilled Cantaloupe
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 161 |
| pro | 21 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 46 mg |
| sodium | 198 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 16% |
| vit C | 35% |
| folate | 5% |
-
1 pork tenderloin
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) hot pepper jelly
2 tsp (10 mL) orange juice
1/2 tsp (2 mL) Dijon mustard
Half cantaloupe
Preparation:
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.
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.
Source
Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
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