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Grilled Pork Tenderloin with Watermelon Panzanella

Grilled Pork Tenderloin with Watermelon Panzanella

Prep time: 40 minutes • Total time: 40 minutes • Makes 4 servings


  • 1 pound pork tenderloin, trimmed
  • 1 teaspoon chili powder
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 4 slices crusty whole-wheat bread (10 ounces)
  • 3 tablespoons extra-virgin olive oil
  • Zest & juice of 1 lime
  • 1 jalapeño pepper, seeded and minced
  • 6 cups chopped watermelon
  • ½ cup thinly sliced red onion
  • ½ cup torn fresh basil leaves
  • ¼ cup crumbled feta cheese


  1. Preheat grill to medium-high.
  2. Season pork with chili powder, pepper and salt. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140°F, 12 to 14 minutes. Transfer to a clean cutting board and let rest for 10 minutes.
  3. Grill bread until charred, 1 to 2 minutes per side. When cool enough to handle, cut into 1-inch pieces.
  4. Meanwhile, whisk oil, lime zest, lime juice and jalapeño in a large bowl. Add watermelon, onion, basil, feta and the bread and toss to coat.
  5. Slice the pork ½ inch thick and serve with the watermelon panzanella.

Recipe courtesy of Eating Well.