HealthNotes

Pork Tacos with Watermelon Summer Salsa

• From: National Pork Board

Ingredients

• 1 to 1 1/2 lb pork tenderloin, silverskin removed

• 3 Tbs soy sauce

• 2 Tbs oyster sauce

• 2 Tbs ginger root, chopped

• 12 cloves garlic, minced (about 2 tablespoons)

• 1/2 serrano chile, seeded and minced (about 1 teaspoon)

• 1 Tbs onion powder

• 1 tsp crushed red pepper

• 1 Tbs black pepper

• 1/2 tsp sesame oil

• 1 head romaine lettuce, washed

• Salsa1/2 cup olive oil

• 1/4 cup rice vinegar

• 3 Tbs soy sauce

• 1/2 tsp sesame oil

• 1 cup English cucumber, seeded and cut into 1/4-inch cubes

• 1 cup watermelon, cut into 1/4-inch cubes

• 1 small avocado (ripe), cut into 1/4-inch cubes (about 1 cup)

This recipe, courtesy of Guy Fieri, celebrity chef and television personality, is the perfect summertime grilling treat.

Directions

• Place pork in large, resealable plastic bag. Combine ingredients in small bowl. Pour mixture over pork in bag. Close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for 30 minutes, turning bag occasionally.
• For Salsa: Combine olive oil, vinegar, soy sauce and sesame oil in medium bowl. Add cucumber, watermelon and avocado. Gently stir to combine, cover and set aside.
• Trim off soft dark green end of lettuce, cut and separate into 4 inch long 'taco shell' shaped pieces, drain and chill.
• Preheat grill to medium hot heat. Remove pork from marinade; discard marinade. Grill pork tenderloin, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 160° F, turning tenderloin over halfway during grilling. Transfer pork to cutting board. Carve pork into 1 inch to 1 1/2 inch strips.
• Fill lettuce 'shells' with pork, top with salsa, devour!