Pork With Watermelon Salsa Recipes

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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

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.

WATERMELON PORK TACOS IN LETTUCE SHELLS



Watermelon Pork Tacos in Lettuce Shells image

Provided by Guy Fieri

Time 1h11m

Yield 4 tacos

Number Of Ingredients 19

2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 tablespoon freshly ground pepper
2 tablespoons chopped fresh ginger
1 tablespoon seeded and minced serrano chile
2 tablespoons minced fresh garlic
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
2 tablespoons rice vinegar
1/4 cup olive oil
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 cup small (about 1/4 inch)watermelon cubes
1/4 English cucumber, seeded and cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
4 large, sturdy romaine-heart
leaves, cut into 4-inch lengths (to resemble taco shells)

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!

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