Saturday, July 5, 2008

Watermelon Pork Tenderloin with Watermelon Salsa

3 cups diced watermelon meat (approx to yield 2 cups juice)
3 jalapenos (leave jalapeno ribs and seeds in for max heat, out for less)
1 Tbsp. salt
2 c. granulated sugar
1/4 c. Midori liqueur (they say optional, I say YUM!)
2 lbs. pork tenderloin (I like to cube it and cook it on skewers - it's a LOT faster)
salt and pepper

Seed, then puree watermelon and jalapenos in blender. If injecting, strain through seive and return to blender. Add slat, sugar and Midori and blend for 2 minutes. Reserve 1 cup for basting (I just use the stuff I marinate with).

Poke and inject marinade throughout pork, or marinate overnight. After marinating, season meat with salt and pepper. Grill over direct heat long enough to establish some sexy grill marks, then finish grilling over a slower part of the grill. Baste the tenderloin periodically throughout the cooking process.

Watermelon Salsa:

2 c. watermelon, seeded and diced fine
1 red onion, julienned (I used 1 vidalia onion, diced fine)
1 granny smith apple, diced fine
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch cilantro, leaves only (the bunches at stores are usually too big, use your own judgement, and I chopped mine a bit)
2 Tbsp. sugar
2 limes, juice only
splash of rice wine vinegar
salt and pepper to taste