Z Tenderloin with Watermelon Salsa

Watermelon Salsa, *recipe follows
2 lbs pork or beef tenderloin
2 TBS garlic olive oil, olive oil, or canola oil
2 tsp Chef Mick’s Z Seasoning, to taste

Accompaniments:
8 oz baby spinach, 4-6 cups cooked rice

Prepare watermelon salsa and chill for several hours. Preheat a medium high grill. Rest tenderloins at cool room temperature for 30-60 minutes, if time allows.

Brush tenderloins with oil and sprinkle evenly with Z seasoning to taste. Grill pork tenderloins to 145-150 degrees internal, or grill beef tenderloins to 115-130 degrees internal. Remove and rest meats for 5-10 minutes before slicing.

Prepare four to six plates with baby spinach and hot cooked rice. Spoon 1/2-3/4 cup watermelon salsa over spinach on each plate, top with slices of tenderloin and serve immediately. Serves 4-6 - Chef Mick (Michaelangelo) Rosacci, Tony’s Market

Notes: Also great finished with crumbled feta cheese.
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*Watermelon Salsa

4 cups chopped watermelon, or a combination of watermelon and other sweet fresh melons
1.5 cups minced cucumber
3/4 cup minced sweet onion
1/3 cup minced mint leaves
1/4 cup minced cilantro (optional)
1/2 – 1 jalapeno, seeded and minced
3 TBS lime juice
1 TBS Agave syrup, to taste (or 1.5 – 2 TBS sugar)
pinches of fine sea salt, to taste

Combine melons with cucumber, onions, herbs and jalapeno. Combine fresh limejuice with Agave syrup and pinches of fine sea salt and stir to blend. Toss together, taste and adjust salt and agave syrup as desired. Can be served immediately, but better after resting in refrigerator for a couple of hours – toss before serving.
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