There’s no grand story behind today’s dish. So I’ll put it simply and skip the wordy post. It is Friday after all.
Watermelon, feta and jalapeño…
Why haven’t I put these things together sooner?
I mean, I’ve done the whole feta and watermelon thing, but the addition of jalapeños?? Game changer.
All things wonderful in the food sensory categories… And summery to the core.
We served it over charred pork tenderloin, but chicken or fish would work well too. Heck, it would even be perfect served over a bed of peppery arugula and drizzled with balsamic vinaigrette.
What I love most about this dish is that it’s easy and quick for a week night meal, but is also fancy enough to serve to guests over the weekend, which is always a winner in my book since I totally fear being that host that’s cooking the whole night instead of mingling with guests.
- 1- 1¼ pound pork tenderloin
- 2 cups watermelon, diced
- 2 tablespoons jalapeno, minced
- ½ tablespoon lime juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3.5 ounces feta cheese
- Balsamic vinegar for drizzling
- Heat grill to a medium-high. Our grill was about 400 degrees. Rub pork with olive oil, and then season liberally with salt and pepper. Grill pork about 15 minutes until the internal temperature reaches 140 degrees. Let rest for 10 minutes before slicing. Make the pico while the pork cooks. Toss watermelon, jalapeno, lime juice, salt, pepper and feta together in a medium bowl. When the pork is done resting, slice into ¼ inch pieces. Top with watermelon pico, drizzle with balsamic vinegar and season with freshly cracked pepper.