Spice-Rubbed Pork Tenderloin

 

2 tsp. brown sugar

2 tsp. ground coriander

1 1/2 tsp. ground cumin

1/4 tsp. kosher salt

2 tsp. chile-garlic sauce (see Ingredient note)

2 tsp. extra-virgin olive oil, divided

1 1/2 pounds pork tenderloin, trimmed

Sweet and Tangy Watermelon Salad (recipe follows)

 

Preheat oven to 375 degrees F. Line a baking sheet with foil. Mix sugar, coriander, cumin, salt, chile sauce and 1 tsp. oil in a small bowl to form a smooth paste. Rub the paste over the pork. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155 degrees F). Let stand, loosely covered with foil, for 5 minutes. Meanwhile, make Sweet and Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad. Ingredient Note:Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

 

Sweet and Tangy Watermelon Salad

 

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.