Watermelon Injected Grilled Pork Tenderloin With Watermelon Salsa Food

INJECTION MARINADE FOR PORK

Injection Marinade for Pork image

This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.

Provided by Julie Gilbert

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 34

Number Of Ingredients 6

Ingredients

2 cups apple juice, at room temperature
2 cups pineapple juice, at room temperature
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon brown sugar

Steps:

Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g

GRILLED WATERMELON AND PRAWNS

Grilled Watermelon and Prawns image

Provided by Cat Cora

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish

Steps:

Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.

WATERMELON-INJECTED GRILLED PORK TENDERLOIN WITH WATERMELON SALSA

Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

Ingredients

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
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

Steps:

For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve.
For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible.
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.
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.

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