Peach Glazed Pork Tenderloin with Watermelon Salad

Here's what you'll need:

• 1 (1 pound) pork tenderloin, trimmed
• 3 tablespoons of peach preserves
• 1 tablespoon of reduced-sodium soy sauce
• 1 1/2 teaspoons of white wine vinegar
• 1 tablespoon of garlic powder
• Salt and fresh ground pepper 
• 1 personal watermelon, cut into cubes
• Small-medium block of fresh parmesan cheese, grated into thick shavings
• 1 small bag of fresh baby spinach
• Balsamic
• Optional: 1/4 cup of cherry tomatoes, halved 
• Olive oil

Instructions:

1. Preheat your oven to 425 degrees and lightly spray a non-stick baking pan.
2. Place the tenderloin in the center of the baking pan and generously season with salt and pepper. Set aside.
3. In a small bowl microwaveable bowl, heat your peach preserves for about 30 seconds to melt.
4. Once melted, prepare the marinade and whisk in your soy sauce, white vinegar and garlic powder. 
5. (Skip this step if you aren't a germaphobe like me.) Split your marinade in half, using the first half of it in the beginning of the cooking process, and the second half for the end. Be sure to also clean your brush halfway through, preventing any raw germ contamination.
6. Generously baste the raw tenderloin with about 1/4 of the marinade, setting the remainder to the side to use for basting throughout cooking. (Be sure to save a bit for the end!)
7. Bake for 30-40 minutes or until the internal temperature of the meat comes to 145 degrees.
8. While the meat is cooking, add together the ingredients for the salad in a large bowl (or construct on the plate): spinach, watermelon, shaved parmesan (and cherry tomatoes if you choose). Drizzle with balsamic.
9. Remove the meat from the oven and allow it to rest for 10-12 minutes. Paint on the last of your marinade and dig in!

This is a half-copy-cat to a Cooking Light recipe, but I used a different cooking process, and different ingredients for the salad. This is an easy one to adjust to your liking!