Thursday, April 26th 2012, 1:41 pm
Marinade ingredients:
3 cups diced watermelon meat
3 jalpenos
1 tablespoon salt
2 cups granulated sugar
¼ cup midori liqueur [optional]
2 lbs pork tenderloin
Salt and pepper
Directions:
Seed then puree watermelono and jalpenos in a blender
Strain mixture throug a sieve and return to blender
Add salt, sugar, and liqueur and blend for 2 minutes
Reserve 1 cup for basting
Draw marinade up into syringe type injector
Inject marinade into tenderlioon
After marinating, season the mea with some salt and pepper
Roll tenderlion over direct heat of grill coals
Baste the tenderloin during cooking process
Finish over indirect heat
Cook tenderloin to an internal temperature of 145 degrees
All the meat to rest for 5 minutes
Add watermelon salsa
Watermelon salsa ingredients:
2 cups watermelon seeded and diced fine
1 granny smith apple, diced fine
1 red onion, julienned
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch of cilantro, leaves only
2 tablespoons of sugar
Salt and pepper to taste
2 limes, juice only
Splash of rice wine vinegar
Directions:
Combine all ingredients and chill well
April 26th, 2012
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