FOR THE RELISH
4 lb. watermelon
2 Valencia oranges
23 cup packed light brown sugar
½ cup apple cider vinegar
1 medium shallot, thinly sliced
½ medium jalapeño, finely chopped
(with ribs and seeds)
Kosher salt
FOR THE PORK
1 Tbs. very finely ground coffee beans
(preferably French roast)
2 tsp. packed light brown sugar
1 tsp. chili powder
Kosher salt
2 Tbs. extra-virgin olive oil
2 1-lb. pork tenderloins, trimmed
MAKE THE RELISH
Cut the flesh away from the watermelon rind.
Cut enough of the flesh into ¼-inch dice to
yield ½ cup (reserve the rest for another
use). Using a vegetable peeler, remove the
dark-green skin from the rind and discard.
Cut the rind into ¼-inch dice; you should
have about 3 cups.
Slice the ends off one of the oranges. Stand
the orange on one cut end and cut off the
peel and white pith to expose the flesh. Cut
the orange segments from the membrane,
cut each segment into 3 pieces, and put them
in a small bowl. Squeeze the juice from the
membrane into the bowl. Repeat with the
remaining orange.
In a 3-quart saucepan, combine 23 cup
water with the watermelon flesh and rind,
orange segments and juice, brown sugar,
vinegar, shallot, jalapeño, and ¼ tsp. salt.
Bring to a boil over medium-high heat, stir-
ring occasionally, until the sugar dissolves,
about 4 minutes. Reduce the heat to low and
simmer, stirring occasionally, until the rind is
translucent and the mixture thickens, about40 minutes. Season to taste with salt, and let
cool to room temperature.
MAKE THE PORK
In a small bowl, combine the coffee, brown
sugar, chili powder, and 2 tsp. salt. Add the
olive oil and mix well. Rub the mixture evenly
over the pork and set aside.
Prepare a medium-high gas or charcoal grill
for indirect cooking.
Put the tenderloins on the hot side of the
grill, cover, and cook, flipping once, until grill
marks form on two sides, about 4 minutes per
side. Move the tenderloins to the cooler side
of the grill and continue to cook, covered, until
the internal temperature of the pork reaches
140°F to 145°F, 7 to 9 minutes. Transfer to a
cutting board, tent with foil, and let rest for
about 10 minutes.
Slice the pork and serve with the water-
melon rind relish.co ee-rubbed pork tenderloin with watermelon rind relish
Think twice before you toss out your watermelon rinds; their neutral flavor readily absorbs the sweet-spicy seasonings in this
relish. Ground coffee beans infuse the pork with rich, earthy notes. Serves 4
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