SERVES 4

1/2 small red onion, thinly sliced

1   2 inch piece ginger, peeled and finely grated

1/4 tsp sugar

1/4cup extra virgin olive oil, plus more for brushing

Kosher salt

2 pork tenderloins (1 to 1 1/4 pounds each)

Freshly ground pepper

1/2 honeydew melon, seeded and peeled

Juice of 1 lemon

1/4 cup roughly chopped fresh mint and cilantro

1/4 cup roughly chopped salted roasted cashews or peanuts

1. Preheat a grill to medium high. Soak the onion a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 tsp salt in a small bowl until the sugar is dissolved.

2. Season the pork with salt and pepper and rub with 1 tbsp of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the centers registers 145* 20 to 25 minutes. Transfer to a cutting board and let rest,5 minutes.

3. Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tbsp of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.

4.Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.