La Petite Maison Verte: Island Pork Tenderloin with Blueberry-Watermelon Salsa

This is one of those recipes that is easy enough to whip up on a weeknight but unique enough to serve to company. I've made it a couple of times and varied up the salsa depending on what fruit I have available.

For the first iteration of this recipe, I made a Pineapple-Citrus salsa but this time we had a whole watermelon and at least 5 pounds of blueberries (from blueberry picking the other weekend) so Blueberry-Watermelon salsa it was. Delicious, and a perfect compliment to the caribbean flavors going on with the pork.

You can double the recipe for two pork tenderloins to serve 6-8. For the salsa, substitute whatever fruit you have on hand: pineapple and tangerine work great, or try grapefruit and naval oranges.

Island Pork Tenderloin with Blueberry-Watermelon Salsa
serves 3-4
liberally adapted from Gourmet (as found on Epicurious)

1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon smoked paprika
1 tablespoon dijon mustard
(1) 1 1/4 lb pork tenderloin
1 tablespoon extra virgin olive oil

Blueberry-Watermelon Salsa, recipe below

Preheat oven to 400 degrees F.

In a small bowl, combine the first 7 ingredients. Rub the mustard all over the pork tenderloin to coat. Then, coat the pork tenderloin with the spice rub.

In a 12-inch oven-proof skillet, heat the olive oil over medium-high heat until hot and sear the pork tenderloin on all sides, 3-4 minutes per side. Transfer the skillet into the oven and roast 15-25 minutes until the internal temperature registers 145 degrees in the center. Remove the skillet from the oven, tent the pork with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute (and the internal temperature of the pork will rise to 160 degrees). Slice pork and serve topped with the salsa.

Blueberry-Watermelon Salsa
serves 3-4

1/2 cup blueberries
1 cup diced watermelon (1/2'' dice)
1/4 cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
salt and pepper, to taste

In a medium bowl, combine all of the ingredients for the salsa and season with the salt and pepper. Refrigerate one hour or more and serve on top of the pork.