Marinated Pork Tenderloin with a Strawberry & Melon Salad


Hoisin-Marinated & Grilled Pork Tenderloins  |  Strawberry, Melon & Baby Arugula Salad  |  Roasted Baby Red Potatoes

Intro Collage


This evening’s dinner is a wonderful example of easy summer cooking at it’s best.  Worthy of a Sunday dinner, it can also be enjoyed on a busy weeknight as it cooks up quickly with minimal preparation {which can be done in advance}, also making it a perfect menu for entertaining {which we were doing this evening}.  Earlier this afternoon I placed the pork tenderloins in the marinade and cut the fruit and potatoes and washed the lettuce.  When our guests arrived, I was able to enjoy a warm summer evening with friends and family on our deck instead of in the kitchen.

This pork is always a hit…a good soak in this marinade and approximately 20 minutes on the grill results in incredibly moist meat with just the right amount of crispy char on the outside.  But the salad stole the show!  Not only is it beautiful but the taste…so refreshing.  You really must give this one a try!

{Note: the recipes below will easily serve 10 so adjust accordingly depending on the number of people you are feeding}



Hoisin-Marinated Pork Tenderloins {adapted for our crowd from a recipe at Food52}

  • 1 cup hoisin sauce
  • 4 tablespoons rice vinegar
  • zest and juice of 2 limes
  • 4 tablespoons low-sodium soy sauce
  • 4 cloves garlic, minced
  • ½ cup minced scallions
  • ¼ cup minced cilantro
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons raw honey
  • 6 tablespoons grape seed oil
  • Kosher salt &  freshly ground black pepper, to taste
  • 4 pork tenderloins 
  1. Whisk together hoisin sauce, vinegar, lime zest and juice, soy sauce, garlic, scallions, cilantro, ginger, sesame oil, honey, grape seed oil, salt and pepper. Pour mixture into a large resealable plastic bag and add pork tenderloins. Seal bag and turn to coat pork evenly. Place in refrigerator and allow to marinate for 4 hours or overnight.
  2. Remove pork tenderloins from marinade and bring back to room temperature before cooking. Light the grill and, when ready, sear tenderloins over a hot fire, turning once, for about 4 to 5 minutes or till nicely browned. Move tenderloins to a cooler section of the grill and let the indirect heat finish the cooking, turning occasionally and grilling for an additional 12-15 minutes.
  3. Allow tenderloins to rest, loosely covered with foil, on a cutting board for 5 minutes. Carve the pork on a bias and serve.



Roasted Baby Red Potatoes with Garlic

  • 2 pounds baby red potatoes, washed & halved
  • 2 large cloves of garlic, pushed through a garlic press
  • 3 tablespoons olive oil
  • Kosher salt & freshly ground pepper to taste
  1. Preheat oven to 425°F.
  2. Place the potatoes, garlic and olive oil in a large bowl and toss to mix well.  Transfer potato mixture to a rimmed baking sheet lined with parchment paper, spreading the potatoes in a single layer.
  3. Roast the potatoes in the oven, turning once or twice, until they begin to turn golden brown {about 35 minutes}.  Remove sheet from the oven and serve immediately.



Strawberry, Melon & Baby Arugula Salad {adapted from Recipes From An Italian Summer, Phaidon Press Limited 2010}

  • 6 tablespoons sherry
  • 2 tablespoons champagne vinegar
  • 6 tablespoons olive oil
  • Kosher salt & freshly ground black pepper
  • 1 honeydew melon, seeded, peeled & diced
  • 25-30 strawberries, hulled & quartered
  • 4-5 large handfuls of baby arugula, washed and dried
  1. Place the sherry, vinegar, oil and a pinch of salt into a small bowl and, using a handheld immersion blender, blend until combined.
  2. Put the strawberries, melon and greens into a large bowl and dress with enough of the vinaigrette to lightly coat the fruit and greens.  Toss lightly and serve immediately.

The final dinner plate…



K Initial


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