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GRILLED PORK TENDERLOIN WITH WATERMELON-ARUGULA

MAKES 4 SERVINGS

Start to finish: 50 minutes (25 minutes active)

4 ounces feta cheese, crumbled, divided

1 tablespoon lemon juice

1/3 cup buttermilk

1 tablespoon extra-virgin olive oil

Ground black pepper

Two (6-inch) whole-wheat pita pockets

Olive oil cooking spray

Kosher salt

1 (1-pound pork) tenderloin, trimmed

3 cups arugula

1/2 cup thinly sliced red onion

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

2 cups cubed and seeded watermelon

1 cup cubed seedless cucumber

Heat the grill to medium. Heat the oven to 400 degrees.

While the grill and oven are heating, in a blender combine half of the feta, the lemon juice, buttermilk and olive oil. Blend until smooth. Season with pepper, then stir in the remaining feta. Set aside.

Split each pita pocket into 2 rounds. Spray the rough sides of each round lightly with the cooking spray, then sprinkle lightly with salt. Cut each round into 8 triangles. On a rimmed baking sheet arrange the triangles in a single layer. Bake on the middle shelf of the oven until golden and crisp, about 8 minutes. Set aside to cool.

Spray the pork with the olive oil spray, then season it lightly with salt and pepper. Grill it directly over the heat, turning it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140 to 145 degreesfor medium, about 6 minutes per side. Transfer the pork to a plate, cover it loosely with foil and let it rest for 10 minutes.

In a large bowl, combine the arugula, onion, mint, cilantro, watermelon and cucumber. Add the pork juices from the resting pork to the feta dressing, whisking to incorporate.

Place a mound of the salad on each of 4 plates. Slice the pork crosswise into rounds 1/2 inch thick and arrange a quarter of the slices on top of each mound of salad. Drizzle the dressing on top of the pork, then divide the pita croutons between the plates. Serve immediately.

Sara Moulton, AP



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