Chili-Rubbed Pork with Cucumber-Melon Salad

Start to finish: 35 minutes

Servings: 4

Ingredients:

5 teaspoons ancho chili powder, divided

2 teaspoons ground cumin

Kosher salt and ground black pepper

1-pound pork tenderloin, trimmed of silver skin and cut crosswise into 3 pieces

2 teaspoons lime zest, divided, plus 3 tablespoons lime juice

3 tablespoons light agave syrup, divided

2 cups cubed seedless red watermelon (about 8 ounces)

2 cups cubed cantaloupe (about 8 ounces)

½ English cucumber, halved lengthwise, seeded and cut into bite-size pieces

5 tablespoons roughly chopped fresh mint, divided

2 tablespoons grapeseed or other neutral oil

Directions:

Heat the oven to 450°F with a rack in the middle position. In a medium bowl, mix 2 teaspoons of the chili powder, the cumin, 2 teaspoons salt and ½ teaspoon pepper. Add the pork and toss to coat, massaging the seasonings into the meat. Let stand at room temperature for 15 minutes.

Meanwhile, in a 10-inch oven-safe skillet over medium, toast the remaining 3 teaspoons chili powder, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a large bowl and add 1 teaspoon of the lime zest, 2 tablespoons of the lime juice, 2 tablespoons of the agave and 1 teaspoon salt. Stir to dissolve the salt, then add the watermelon, cantaloupe, cucumber and 4 tablespoons of the mint. Toss, then cover and refrigerate until ready to use.

In the same skillet over medium-high, heat the oil until beginning to smoke. Add the pork and cook, turning occasionally, until golden brown on all sides, 3 to 4 minutes total. Move the skillet to the oven and roast until the center of the thickest piece reaches 140°F or is just barely pink when cut into, 9 to 12 minutes. Transfer the pork to a plate and let rest for 10 minutes.

In a medium bowl, stir together the remaining 1 teaspoon lime zest, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon agave and the remaining 1 tablespoon mint. Cut each piece of pork in half lengthwise, then crosswise into bite-size pieces. Add the pork and any accumulated juices to bowl and toss to coat.

Using a slotted spoon, transfer the melon salad to a serving platter, then top with the pork. Pour the liquid from the melon salad into a small bowl and serve with the melon and pork.