Recipe courtesy of Christopher Stonesifer

Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

Watermelon Salsa:

2 cups watermelon, seeded and finely diced

1 finely diced Granny Smith apple

1 red onion, julienned

2 cloves garlic, minced

2 jalapenos, seeded and finely diced

1 bunch fresh cilantro, stemmed

2 tablespoons sugar

2 limes, squeezed

Dash rice wine vinegar

Freshly ground sea salt and black pepper

Tenderloin:

2 pounds pork tenderloin

3 cups watermelon, seeded and diced

3 jalapenos, seeded and diced

1 tablespoon salt

2 cups sugar

1/4 cup melon liqueur, optional (recommended: Midori)

Freshly ground sea salt and black pepper

Directions

Special equipment:
sterilized syringe injector
  1. For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve.
  2. For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible.
  3. Combine watermelon and jalapenos in a blender and puree, about 2 to 3 minutes. Strain mixture through fine sieve and return to blender. Add the salt, sugar and melon liqueur (if using) to blender and blend together, about 2 to 3 minutes. Reserve 1 cup of marinade for basting. Draw remaining marinade with syringe injector. Inject pork liberally with marinade. Sprinkle salt and pepper to cover pork. Let marinate while heating the grill.
  4. Remove pork from platter and place directly on the flame for direct heat. Roll the pork over the direct heat to give it grill marks. Remove pork from direct heat and place away from the flame to finish cooking. Baste with glaze every 10 to 15 minutes until pork reaches an internal temperature of 145 degrees F. Remove from grill to platter and let cool for 5 minutes. Slice into medallions and serve with Watermelon Salsa.