What’s summer without a backyard barbecue? This full-flavored Prickly Pear Barbecue Glazed Pork Tenderloin with Grilled Watermelon is perfect for a classic summer cookout. Served with a sinfully sweet grilled watermelon, this is a lean and flavorful way to enjoy the grill!
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 (140°F), about 8 minutes, 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 ½ cup of fresh steamed broccolini.
CALORIES: 230; TOTAL FAT: 3 G; CARBOHYDRATE: 25 G; DIETARY FIBER: 3 G; PROTEIN: 26 G
Prickly Pear Barbecue Sauce
MAKES 2 CUPS
SERVING SIZE 1 TABLESPOON
1 c. ketchup
¼ c. apple cider vinegar
1 c. prickly pear syrup
2 Tbsp. agave syrup
2 Tbsp. molasses
¼ 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.