Roasted Pork Tenderloin with Melon Salsa If you have leftovers, wrap pork and melon salsa in large tortilla, lined with Ontario leaf lettuce for a quick lunch. Preparation Time: 15 minutesCooking Time: 5 minutesRoasting Time: 25 minutesServes 4 1 tbsp (15 mL) smoked paprika1 tsp (5 mL) each brown sugar, salt and cumin1/2 tsp (2 mL) each dry mustard, garlic powder and dried rosemary leaves1 Ontario Pork Tenderloin, trimmed (375 g)1 tbsp (15 mL) vegetable oil1 Ontario Jalapeño Pepper, minced1 cup (250 mL) diced Ontario Watermelon1 cup (250 mL) diced Ontario Muskmelon1/2 cup (125 mL) finely diced Ontario Red Onion2 tbsp (25 mL) chopped fresh Ontario Mint2 tbsp (25 mL) fresh lime juice2 tsp (10 mL) Ontario Honey In small bowl, combine paprika, brown sugar, salt, cumin, dry mustard, garlic powder and rosemary; rub evenly over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork on all sides, about 5 minutes in total. Place skillet in 400°F (200°C) oven and cook until meat thermometer inserted in thickest part registers 160°F (71°C), 20 to 25 minutes. Transfer to cutting board and tent with foil; let rest for 5 minutes. In medium bowl, gently combine jalapeño, watermelon, muskmelon, onion, mint, lime juice and honey. Set aside. Slice tenderloin diagonally; serve with salsa. Nutritional Information:1 ServingPROTEIN: 23 gramsFAT: 6 gramsCARBOHYDRATE: 13 gramsCALORIES: 199FIBRE: 1 gramSODIUM: 650 mg- Printed with permission from Foodland Ontario…
Roasted Pork Tenderloin with Melon Salsa
