CHILE-RUBBED PORK WITH CUCUMBER-MELON SALAD

5 teaspoons ancho chile powder, divided

2 teaspoons ground cumin Kosher salt and ground black pepper

1-pound pork tenderloin, trimmed of silver skin and cut crosswise into 3 pieces

2 teaspoons lime zest, divided, plus 3 tablespoons lime juice

3 tablespoons light agave syrup, divided

2 cups cubed seedless red watermelon (about 8 ounces)

2 cups cubed cantaloupe (about 8 ounces)

½ English cucumber, halved lengthwise, seeded and cut into bite-size pieces

5 tablespoons roughly chopped fresh mint, divided

2 tablespoons grapeseed or other neutral oil

Crumbled queso fresco for garnish, optional

Instructions: Heat the oven to 450 degrees with a rack in the middle position. In a medium bowl, mix 2 teaspoons of the chile powder, the cumin, 2 teaspoons salt and ½ teaspoon pepper. Add the pork and toss to coat, massaging the seasonings into the meat. Let stand at room temperature for 15 minutes.

Meanwhile, in a 10-inch oven-safe skillet over medium heat, toast the remaining 3 teaspoons chile powder, stirring constantly, until fragrant, 1-2 minutes. Transfer to a large bowl and add 1 teaspoon of the lime zest, 2 tablespoons of the lime juice, 2 tablespoons of the agave and 1 teaspoon salt. Stir to dissolve the salt, then add the watermelon, cantaloupe, cucumber and 4 tablespoons of the mint.

Toss, then cover and refrigerate until ready to use.

In the same skillet over mediumhigh, heat the oil until beginning to smoke. Add the pork and cook, turning occasionally, until golden brown on all sides, 3-4 minutes total. Move the skillet to the oven and roast until the center of the thickest piece reaches 140 degrees or is just barely pink when cut into, 9-12 minutes. Transfer the pork to a plate and let rest for 10 minutes.

In a medium bowl, stir together the remaining 1 teaspoon lime zest, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon agave and the remaining 1 tablespoon mint. Cut each piece of pork in half lengthwise, then crosswise into bite-size pieces. Add the pork and any accumulated juices to bowl and toss to coat.

Using a slotted spoon, transfer the melon salad to a serving platter, then top with the pork. Pour the liquid from the melon salad into a small bowl and serve with the melon and pork along with crumbled queso fresco, if using.

Makes 4 servings