Gremolata Pork Tenderloin
Tomato, Watermelon, and Arugula Salad
Ingredients
- 2 pork tenderloins (2 lb)
- ½ cup lemon juice
- ¼ cup raw honey
- 6 cloves garlic, minced
- ¼ cup avocado oil, divided
- 2 tsp Dijon mustard
- 1 tsp kosher salt, divided
- ½ cup chopped fresh parsley
- 1 tsp lemon zest
Instructions
- Place pork in a zip-top resealable plastic bag. Whisk together lemon juice, honey, 4 cloves minced garlic, 2 Tbsp oil, mustard, and ¾ tsp salt; pour over pork. Seal bag, and chill 2 hours.
- Preheat grill to medium-high heat. Remove pork from marinade, discarding marinade.
- Grill pork on an oil-rubbed grill rack, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning every 2 minutes. Let stand 10 minutes before slicing.
- Meanwhile, combine parsley, lemon zest, 2 cloves minced garlic, 2 Tbsp oil, and ¼ tsp salt in a small bowl. Serve gremolata over pork.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 6 green onions, sliced
- 3 Tbsp extra virgin olive oil
- ½ tsp kosher salt
- 6 cups cubed watermelon
- 4 heirloom tomatoes, cut into wedges
- ¼ cup lemon juice
- 3 Tbsp raw honey
- ½ tsp cayenne pepper
Side Dish Instructions
- Toss together arugula, onions, oil, and salt.
- Combine watermelon and tomatoes. Stir together lemon juice and honey; toss with tomato salad.
- Top arugula with tomato salad; sprinkle with cayenne pepper.
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