Orange-Glazed Pork Tenderloin with Watermelon Mozzarella Salad
Last updated Aug 25, 2026
Orange-Glazed Pork Tenderloin with Watermelon Mozzarella Salad
Servings: 2-3
Total: 65-70 min
Prep: 20 min
Cook: 45-50 min
5.0
Ingredients
For the Onion-Stuffed Pork Tenderloin:
- 1 pork tenderloin, approximately 1–1¼ pounds
- 2 medium red onions
- Coarse sea salt and whole black peppercorns, freshly ground using the TempPro APG710-2 One-Handed Auto 2-pk Salt & Pepper Grinder Set
- Paprika
- 2 teaspoons olive oil
- 2 garlic cloves, finely minced
- 2 oranges
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- Watermelon
- ½ red onion, reserved from the onions above
- 225 g fresh mozzarella balls, drained
- 1 lime
- ½ bunch fresh mint
Key Tools
Recipe Instructions
1
Prepare the Ingredients: Cut approximately 1 red onion into half-moon slices, about ⅓–½ inch or 1–1.5 cm thick, making sure the pieces are sturdy enough to fit into the cuts of the pork tenderloin. Then cut approximately ½ red onion into strips to line the parchment paper beneath the pork before roasting, and thinly slice the remaining ½ red onion to reserve for the watermelon salad. Cut the watermelon into small, evenly sized cubes. Drain the mozzarella balls and finely chop the mint. Keep the ingredients separate until the salad is assembled.
2
Cut the Pork Tenderloin: Pat the pork tenderloin dry, then make deep crosswise cuts every 2 cm (about ¾ inch), ensuring the bottom remains intact so the meat opens like an accordion rather than separating completely.
3
Season the Pork: Use the TempPro APG710-2 One-Handed Auto 2-pk Salt & Pepper Grinder Set to evenly season the pork with salt and black pepper, making sure both the surface and inside each cut are covered. Then sprinkle paprika, drizzle olive oil, and massage everything into the meat and crevices. Add minced garlic and continue rubbing until fully distributed.
4
Fill with Onion and Tie: Place thick onion rings into each cut of the pork, pressing them gently so they stay in place. Once filled, use kitchen twine to tie the tenderloin securely while maintaining its accordion shape.
5
Insert Thermometer and Prepare Packet: Insert the wire-free probe of the TempPro TempSpike Black TP960B Wireless Meat Thermometer into the thickest part of the pork, ensuring it passes through the center and covers the depth line. Set the target temperature to 152°F (67°C) on the app. Place onion strips on parchment paper, set pork on top, then loosely wrap with parchment and foil, leaving the probe handle exposed. And roasting until the internal temperature reaches 130°F (54°C). This is the first gentle cooking stage before glazing.
6
Prepare Watermelon Salad: Mix sliced onion with lime juice using the TempPro ALS150 Stainless Steel Citrus Squeezer, season with TempPro Spice Grinders, and let it marinate 15 minutes, then combine with watermelon cubes, mozzarella, and mint, and gently toss with all juices.
7
Orange Glaze: Squeeze oranges using the TempPro Juice Squeezer, then combine juice with brown sugar and soy sauce in a saucepan. Bring to a boil and simmer until slightly thickened and glossy, forming a brushable glaze.
8
Glaze & Finish Roast: Once pork reaches 130°F, remove from oven, unwrap carefully, and brush generously with orange glaze. Return to oven and continue roasting until the TempPro TempSpike Black alarm triggers at around 152°F (67°C).
9
Rest and Serve: Let the pork rest 3-5 minutes before removing twine and slicing between onion sections or into thick slices. Serve with watermelon salad and extra glaze for a fresh, balanced finish.
Recipe Video
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