You are here: Home » Recipes » Pork Tacos with Watermelon Summer Salsa Pork Tacos with Watermelon Summer Salsa Recipe by National Pork Board Yield 4 to 6 servings Prep 20 mins Cook 15 mins A cooling watermelon and cucumber salsa dresses up slices of grilled pork tenderloin tucked inside lettuce wraps. PrintEmail Ingredients 1 to 1 1/2 pound pork tenderloin, silverskin removed3 tablespoons soy sauce2 tablespoons oyster sauce2 tablespoons ginger root, chopped12 cloves garlic, minced (about 2 tablespoons)1/2 -- serrano chile, seeded and minced (about 1 teaspoon)1 tablespoon onion powder1 teaspoon crushed red pepper1 tablespoon black pepper1/2 teaspoon sesame oil1 head romaine lettuce, washedSalsa:1/2 cup olive oil1/4 cup rice vinegar3 tablespoons soy sauce1/2 teaspoon sesame oil1 cup English cucumber, seeded and cut into 1/4-inch cubes1 cup watermelon, cut into 1/4-inch cubes1 small avocado (ripe), cut into 1/4-inch cubes (about 1 cup) Instructions 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, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 160F, turning 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 and top with salsa.