Pork Tacos with Watermelon Summer Salsa

  • 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.


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



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