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
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.