Makes 4 servings

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For the tenderloin:

1/3 cup soy sauce (or lower-sodium soy sauce)

1/3 cup packed light brown sugar

2 tablespoons sesame oil

2 tablespoons fresh ginger, peeled and roughly chopped

1 tablespoon fresh lemon juice

4 cloves garlic, finely chopped

1 tablespoon dry mustard

2 teaspoons coarsely ground black pepper

2 whole pork tenderloins (1 to 2 pounds total)

For watermelon salad:

4 cups watermelon, cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoons red wine vinegar

1/2 medium sweet onion, diced

2 tablespoons chopped fresh mint leaves

Sea salt

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1. To prepare the tenderloins, place all the marinade ingredients in a bowl, and whisk until the sugar is dissolved. Place the tenderloins in a large resealable plastic bag, and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 6 to 8 hours, up to overnight, turning the bag occasionally.

2. When almost ready to cook the meat, prepare the watermelon salad. Assemble all the ingredients except the salt in a large mixing bowl, and toss gently.

3. Store in the refrigerator until ready to serve.

4. Set up a grill to cook with direct heat. Remove the tenderloins from the marinade, reserving the marinade. Place the tenderloins on the grill, and cook for 12 to 15 minutes, turning every 3 or 4 minutes to cook on all sides, for medium, or until the internal temperature reaches 145°F.

5. Transfer the tenderloins to a plate, cover, and let rest for 5 to 10 minutes.

6. Strain the remaining marinade over a small saucepan to remove the ginger.

7. Add 2 tablespoons water, bring to a boil, and then decrease the heat to simmer for 2 to 3 minutes.

8. The sauce should be slightly thickened. (If too thick, add a teaspoon of water at a time until the desired consistency is reached.)

9. Slice the tenderloin into medallions and drizzle the sauce over them. Serve with a side of watermelon salad finished with a sprinkle of sea salt.

- From Smokin' Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue by Melissa Cookston

Per Serving: 335 calories; 41 grams protein; 19 grams carbohydrates; 15 grams sugar; 10 grams fat; 110 milligrams cholesterol; 542 milligrams sodium; 1 gram dietary fiber.