It’s something worth trying and makes an elegant presentation as well.

INGREDIENTS

3 tablespoons olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 1-pound pork tenderloin
1 small cantaloupe or honeydew melon
1 cup yellow, red, and/or orange pear-shaped cherry and/or grape tomatoes, halved or quartered
1 small red onion, thinly sliced and halved
1/3 cup fresh small mint leaves

DIRECTIONS

• Blend oil, vinegar, salt and pepper in a bowl. Use 1 tablespoon of the mixture to brush over the tenderloin. Use the rest of the mixture for the Melon-Tomato Tumble.
• Grill pork tenderloin directly over medium coals. Grill for about 30 minutes, turning occasionally.
• Cut melon in half. Slice one of the halves into cubes and the other into wedges. Keep chilled until serving.
• Mix the melon pieces, tomatoes, onion and mint. Toss with the remaining oil and vinegar mixture until coated.
• Transfer pork into a cutting board. Cover and leave it for 10 minutes. Cut meat across the grain and serve along with melon wedges topped with tomato mixture.
• Makes 4 servings.