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!
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside. Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil. Let sit 10 minutes. Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side. Transfer to a cutting board and let rest. Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges.
Time 15m Yield 3 cups Number Of Ingredients 12 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.
Time 4h40m Yield 8 Number Of Ingredients 5 Steps:
Lay pork tenderloins on a cutting board and remove silver skins with a sharp knife. Place pork in a large resealable plastic bag. Combine soy sauce, olive oil, brown sugar, and rosemary in a small bowl. Pour marinade over pork in the bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours. Remove pork from the marinade and shake off excess. Discard the remaining marinade. Place pork on a plate and allow to come to room temperature, about 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork on the preheated grill and grill until slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium rare, or 160 degrees F (71 degrees C) for medium. Allow pork to rest 5 minutes before slicing into medallions for serving.
More about “watermelon injected grilled pork tenderloin with watermelon salsa recipes”
Time 6h40m Number Of Ingredients 14 Steps:
Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is submerged. Cover with foil and cook for 6 hrs. Remove from the oven and leave the pork to cool until you can touch it easily, around 10 mins, then lift from the liquid and use cling film to roll the pork as tightly as you can, then leave to cool completely in the fridge overnight. Mix all the ingredients for the watermelon salsa together and season. Set aside. Slice the pork belly into eight 1-2cm rounds and place, flat-side down. in a lightly oiled frying pan, cook until golden, 1-2 mins, then turn over and repeat so both sides are nicely crisped, even in colour and the pork is hot throughout. To serve, spread 1 tbsp of bbq sauce over each flatbread, top with the crisped pork belly and finish with a spoonful of the salsa.
