Watermelon and pork might sound like an unexpected pair, but this dish is summer on a plate. I start by marinating pork tenderloin in Smoke on Wheels Pork Marinade for an hour, then reduce fresh watermelon down to a concentrated half cup and blend it with coconut cream, lime juice, a touch of Urban Slicer Hot Honey, and fresh ginger. That gets chilled in a squeeze bottle until it's time to plate.
For the pork, I build a hot bed of coals and split wood in the Brasero of my Yoder Smokers El Dorado, season the tenderloin with Cattleman's Grill Provisioner's Blend, and grill it over direct heat while basting with Bachan's Yuzu Japanese Barbecue Sauce. The sauce gives the outside a light char and a citrusy glaze.
To serve, I pour the watermelon coconut sauce on the plate, fan the sliced pork over the top, and finish with lime zest, sugar snap peas, jalapeños, cilantro, and one more drizzle of yuzu sauce. It's bright, refreshing, and full of live-fire flavor.
What You'll Love
- Summer on a plate. Watermelon, coconut, citrus, and charcoal grilled pork tenderloin come together in a dish that is bright and refreshing.
- A sauce with real depth. Cooking the watermelon down to a concentrated half cup and blending it with coconut cream gives you a silky sauce with a lot more flavor than raw melon.
- Sweet heat in the background. A little Urban Slicer Hot Honey, fresh ginger, and thin-sliced jalapeños give the plate a gentle kick without taking over.
- Light char from the yuzu glaze. Basting with Bachan's Yuzu Barbecue Sauce over direct heat browns the outside of the pork and adds a citrusy sweetness.
- Make-ahead sauce. The watermelon coconut sauce is blended and chilled in a squeeze bottle, so plating is quick once the pork comes off the grill.
- Restaurant-style plating at home. Fanned pork slices over a pool of sauce, with sugar snap peas, cilantro, and lime zest, make an easy dinner look special.
