4th of July Cook - Watermelon - Recipe and photos

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Qjuju

Senior Cook
Joined
Apr 20, 2009
Messages
276
Location
Kentucky
The 4th has come and gone. We gave thanks as a nation to all of the troops yesterday, today, and tomorrow that have preserved our freedoms. I thank you all! As a nation, most of us anyway, did it as best we could; by cooking a small feast and setting fire to several hundred dollars worth of powder and paper. :LOL: I don't have any photos of fireworks... I didn't even have fireworks... I watched the race and listened to others. However, I do have photos of the food and the recipe to boot. This was awesome... absolutely worth a try.

This recipe has been posted in a few other places. It was posted by a fellow named Grand Scale on another forum and he credits a poster named SPFranz who says it was inspired by a cookbook the name of which escapes me. I changed it to Pork Loin instead of Tenderloin, but I suspect I am not the first nor the last. I think it would work on Pork Chops too. Pay attention... Its called Watermelon Injected Pork Loin with Watermelon Salsa. Yep... thats what I said. And... its awesome. Here is the recipe...

Marinade:
3 cups diced watermelon meat (yields about 2 cups of juice)
3 jalapeños (leave in seeds and veins for more heat, remove for less)
1 tablespoon salt
2 cups granulated sugar
1/4 cup Midori liqueur (recipe says it's optional, but I thought it made the whole dish)
5 lbs +/- pork loin - some fats a good thing here
salt and pepper

1. Seed, then puree watermelon and jalapeños in a blender.
2. Strain the mixture through a sieve and return to the blender. If you won't be injecting the tenderloin, don't worry about straining the marinade.
3. Add salt, sugar and Midori liqueur and blend for 2 minutes.
4. Reserve 1 cup for basting.
5. Poke and inject marinade throughout tenderloin.
6. Refrigerate over night
7. About 2 to 3 hours before you want to cook season the meat on all sides with your favorite BBQ rub-- more about crust so simple is better.
6. I cooked mine indirect with some Cherry chips, but you could change that however you like
7. I basted mine after 1 hour, waited 30 minutes, then 15, then pulled it off, basted, and foiled to rest.
8. Slice it on the bias and spoon some salsa down the loin

Watermelon Salsa

2 cups watermelon, seeded and diced fine
1 Granny Smith apple, diced fine
1 red onion, julienned
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapeños, seeded and diced fine
1 bunch cilantro, leaves only
2 tablespoons sugar
salt and pepper to taste
2 limes, juice only
splash of rice wine vinegar

Combine all ingredients and chill well. I made mine the day before and I had some leftovers with chips... it was pretty tasty that way too. :)

OK... Enough of that... here is what it looked like.

After the rub...
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Dinner...
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We served it with Sweet Potato Salad from Peace, Love, and Barbecue
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Grilled Corn and Avocado Salad from The Food Network Show Ask Aida...
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and Tomato and Asparagus from the Book Cordon Bluegrass and I have no pic of that... the food was looking mighty tasty and people were looking like they did not want to wait for photos. :LOL:

I will say, and others remarked, that it was a very colorful plate. It was almost pretty... and I don't have a pic. :LOL: I may be slacking, but I was hungry to be sure.

The other recipes can be found, but I highly recommend the Pork Loin.
 
That's a very colorful dish. thanks for sharing the results and recipe! :D
 
Wow! That all looks killer....Dont you just hate it when the people dont want to wait for the pics...hahaa :LOL:
 
Dittos on the compliments for the fine recipe. Looks great and the procedures sound highly plausible. Will try it soonish. Thanks.

bigwheel
 
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