Tantalize your taste buds with a flavor explosion like no other – our Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa is a culinary masterpiece that will leave you craving for more. This dish combines the refreshing sweetness of watermelon with the savory richness of pork, creating a harmonious balance of flavors that will delight your palate.
The pork tenderloin, meticulously injected with watermelon juice, absorbs the fruit's natural sweetness, resulting in a moist and flavorful meat that melts in your mouth. Grilled to perfection, the tenderloin develops a beautiful char that adds a smoky depth to the dish.
Complementing the grilled pork is the vibrant watermelon salsa, a refreshing medley of diced watermelon, red onion, cilantro, and lime juice. The salsa's sweetness and acidity provide a delightful contrast to the savory pork, creating a symphony of flavors that dance on your tongue.
This recipe also includes instructions for a zesty watermelon vinaigrette, a perfect accompaniment to the grilled pork and salsa. The vinaigrette's tangy citrus notes enhance the natural flavors of the dish, adding a burst of freshness that elevates the overall dining experience.
Whether you're hosting a backyard barbecue, impressing dinner guests, or simply seeking a unique and delicious meal, our Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa is sure to satisfy your cravings and leave you with a memorable culinary experience.
WATERMELON PORK TACOS IN LETTUCE SHELLS
Provided by Guy Fieri
Time 1h11m
Yield 4 tacos
Number Of Ingredients 19
Steps:
- Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.
- Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.
- Fill the lettuce "shells" with pork, top with salsa and devour!
WATERMELON SALSA
Steps:
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
FISH TACOS WITH WATERMELON SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
- Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
- Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
- Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g
Nutrition Facts : Calories 437 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 636 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 25 grams
WATERMELON SALSA
Steps:
- Stir together the lime zest and juice, sugar and pepper. Add the watermelon, basil, cucumber, jalapeno and onion and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with tortilla or pita chips.
GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
PORK AND WATERMELON SALAD
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.
Provided by Melissa Clark
Categories dinner, project, main course
Time 4h30m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart. Place pork belly in non-reactive dish. Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly. Chill for 24 to 48 hours, turning several times.
- Preheat oven to 275 degrees. Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water. Liquid should come halfway up the pork; if not, add more water or use smaller pan. Cover pan with foil. Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours. Remove pork from liquid and let cool. Leaving skin on, slice belly into 1-inch chunks.
- To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds). Reserve rind. Refrigerate flesh until ready to use. With sharp knife, remove outer green skin of rind, reserving white part. Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.
- In a saucepan over medium-high heat, combine rice wine vinegar, shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup water, and bring to boil. Cook until sugar dissolves. Strain liquid over white rind. Let cool, then chill for at least 1 hour or as long as 2 days.
- To make dressing, roughly crush palm sugar using a mortar and pestle or place in a plastic bag and crush with a hammer or heavy can. In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
- In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees. Lightly dust pork belly cubes with flour, shaking off excess. Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate. Season with salt, if necessary.
- In a mixing bowl, toss the watermelon flesh with just enough dressing to coat. Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind. Drizzle additional dressing around plate. Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.
Tips:
- To make sure the pork tenderloin is evenly cooked, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit.
- If you don't have a grill, you can cook the pork tenderloin in a skillet over medium heat.
- For a smoky flavor, add a few wood chips to the coals before grilling the pork tenderloin.
- Let the pork tenderloin rest for a few minutes before slicing it. This will help the juices redistribute and make the meat more tender.
- Serve the pork tenderloin with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.
Conclusion:
Watermelon-injected grilled pork tenderloin with watermelon salsa is a delicious and refreshing dish that is perfect for summer gatherings. The pork tenderloin is juicy and flavorful, and the watermelon salsa is a perfect complement. This dish is sure to be a hit with your family and friends.
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