Pork Tacos with Watermelon Summer Salsa

  • Yield: 4 to 6 servings
  • Prep: 20 mins
  • Cook: 15 mins


1 to 1 1/2pound pork tenderloin, silverskin removed
3tablespoons soy sauce
2tablespoons oyster sauce
2tablespoons ginger root, chopped
12cloves garlic, minced (about 2 tablespoons)
1/2-- serrano chile, seeded and minced (about 1 teaspoon)
1tablespoon onion powder
1teaspoon crushed red pepper
1tablespoon black pepper
1/2teaspoon sesame oil
1head romaine lettuce, washed
1/2cup olive oil
1/4cup rice vinegar
3tablespoons soy sauce
1/2teaspoon sesame oil
1cup English cucumber, seeded and cut into 1/4-inch cubes
1cup watermelon, cut into 1/4-inch cubes
1small avocado (ripe), cut into 1/4-inch cubes (about 1 cup)


  1. 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.

  2. 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.

  3. Trim off soft dark green end of lettuce, cut and separate into 4 inch long "taco shell"-shaped pieces; drain and chill.

  4. 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. 

  5. Fill lettuce "shells" with pork and top with salsa.

Nutritional Info *per serving

  • Calories 550
  • Fat 40g
  • Saturated Fat 7g
  • Cholesterol 95mg
  • Sodium 1500mg
  • Carbohydrate 14g
  • Fiber 4g
  • Protein 34g
  • Trans Fat 0g