Tomato-Caper Pork and Chilled Melon-Cucumber Soup

Ingredients

• 1 tablespoon capers, coarsely chopped
• ¼ cup sun-dried tomato finishing butter, softened
• 1 pork tenderloin (about 1 lb)
• 2 tablespoons olive oil
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• 1 tablespoon fresh Italian parsley, finely chopped

Prep

• Preheat oven to 375°F. Chop capers; stir into butter and set aside.
• Cut pork into 4 equal pieces (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat pork with oil, seasoned salt, and pepper, then place in pan; cook 2–3 minutes on each side or until browned.
2. Transfer pork to baking sheet. Coat pork with one-half of the butter; bake 10–12 minutes or until pork is 145°F.
3. Chop parsley. Top pork with remaining half of the butter; sprinkle with parsley. Serve.

Ingredients

• ½ European cucumber, coarsely chopped
• 1 Hass avocado, coarsely chopped
• 1 jalapeño pepper, coarsely chopped
• 1 clove garlic, coarsely chopped
• Juice of 1 lime
• 1 lb honeydew chunks
• ¼ cup white balsamic vinegar
• 2 tablespoons presliced green onions
• ½ teaspoon kosher salt
• 8 teaspoons Greek yogurt with honey

Prep

• Peel cucumber and chop (1 cup); chop avocado, jalapeño (remove seeds), and garlic.
• Squeeze lime for juice (1 tablespoon).

Steps

1. Reserve ¼ cup each honeydew, cucumber, and avocado. Blend remaining ingredients (except yogurt) in a blender (or food processor) until smooth. Chill soup 20–30 minutes or until cold.
2. Divide soup into 4 bowls. Chop reserved ingredients finely and sprinkle over soup; top each with 2 teaspoons yogurt. Serve.