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August 2013 Recipe of the Month

When it comes to eating healthy, sometimes the biggest obstacle we have to overcome is our craving for comfort food. For example, what's August without a backyard barbecue—and what's barbecue except an unholy trinity of fat, sugar and salt?

This recipe, featured in the August chapter of our new book Mindful Living Miraval, comes to the rescue with a full-flavored pork tenderloin that's perfect for a classic summer cookout. Served with the sinfully sweet grilled watermelon and fresh broccolini, this is a lean and flavorful way to celebrate the waning days of summer. Enjoy!

Prickly Pear Barbecue-Glazed Pork Tenderloin with Grilled Watermelon

Makes 4 Servings

  • 16 oz. pork tenderloin, trimmed of fat
  • 4 slices watermelon (approximately 1 cup)
  • Prickly Pear Barbecue Sauce (recipe follows)
  • 2 Tbsp. agave nectar
  • 2 c. fresh steamed broccolini
  • Kosher salt to taste
  • Black pepper to taste

CUT a 2-inch-thick slice of watermelon, then cut it into four 2-ounce wedges. Brush watermelon on both sides with agave nectar.

LIGHTLY season pork tenderloin with salt and pepper.

PLACE pork on hot grill and mark on all sides; cook to internal temperature of medium (140ºF), about 8 minute, while brushing lightly with barbecue sauce and rotating. The sauce will caramelize onto the meat during this time.

PLACE agave-coated watermelon slices on grill and mark on both sides to caramelize; they should have dark grill marks, almost burned.

PAINT a stripe of barbecue sauce across each plate.

REMOVE pork and watermelon from grill. Place a piece of watermelon on top of the barbecue sauce stripe. Slice the pork tenderloin on a bias crosswise, and arrange the slices over the watermelon. Serve with 1/2 cup of fresh steamed broccolini. 

 

Prickly Pear Barbecue Sauce

Makes 2 Cups; Servings: 32; Serving Size: 1 Tablespoon

  • 1 c. ketchup
  • 1/4 c. apple cider vinegar
  • 1 c. prickly pear syrup
  • 2 Tbsp. agave syrup
  • 2 Tbsp. molasses
  • 1/4 c. blackening spice mix

COMBINE all ingredients in a heavy-bottomed sauce pot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

REFRIGERATE until ready to use, up to 1 week. Note: agave syrup of honey may be substituted for the prickly pear syrup.

Calories: 230; Total Fat: 3 G; Carbohydrate: 25 G; Dietary Fiber: 3 G; Protein: 26 G

5 responses to “Recipe of the Month: Prickly Pear Barbecue-Glazed Pork Tenderloin with Grilled Watermelon”

  1. Diane Herrman Says:
    Ladies/Gents -
    What a great recipe - do you know where what can be substituted for prickly pear syrup if I cannot find it in the San Diego CA area - I don't think it is a very common ingredient. thanks!
    diane herrmann
  2. B DeMayo Says:
    I had the grilled watermelon during my visit to Miraval in May. It was simply delicious, a real treat.
  3. Chef Justin Macy Says:
    Hi Diane! Glad you love the recipe. A good substitute for prickly pear syrup would be pomegranate syrup; however, I'd bet you can find prickly pear syrup at your local Whole Foods.
    Happy eating!
    Justin
  4. clelia Says:
    I find prikly pears at indian markets not expensive , Make juse and reduce.
  5. Susan Smith Says:
    Loved this amazing dish on my recent visit to Miraval and can't wait to prepare it at home.

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