Grilled pork tenderloin with melon salad

Ingredients:

• 2 pork tenderloins (0.4 - 0.6 kg each)
• Half a red onion, thinly sliced
• 5 cm ginger root, peeled and finely grated
• 1/4 teaspoon sugar
• 1/4 cup olive oil, plus extra for greasing the grill grate
• Half a white cantaloupe, seeded and peeled
• Juice of 1 lime
• 1/4 cup coarsely chopped mint or cilantro
• 1/4 cup coarsely chopped roasted salted cashews or peanuts

Preparation:

1. Preheat the grill to medium-high heat. Soak the onions in a bowl of cold water.
2. In a small bowl, combine the ginger, sugar, olive oil, and 1/4 teaspoon of salt until the sugar dissolves. Season the pork with salt and black pepper and rub with 1 tablespoon of ginger oil.
3. Lightly brush the grill grate with olive oil. Grill the pork, turning as needed, until crisp grill marks appear and a thermometer inserted into the center registers 140°F (60°C), 20-25 minutes. Transfer to a cutting board and let the pork rest for 5 minutes.
4. Meanwhile, thinly slice the melon, then cut into 5cm pieces. Drain the onion and combine it in a large bowl with the melon, 1 tablespoon ginger oil, lime juice, mint, salt, and black pepper to taste. Sprinkle with cashews.
5. Cut each tenderloin into 8 pieces and arrange on plates. Drizzle with the remaining ginger oil and serve with the melon salad.