Start to finish: 35 minutes Servings: 4 5 teaspoons ancho chili 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 Heat the oven to 450°F with a rack in the middle position. In a medium bowl, mix 2 teaspoons of the chili powder, the cumin, 2 teaspoons salt and ½ teaspoon pepper.