Coffee-Rubbed Pork Tenderloin with Watermelon Rind Relish

By paul_haef

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.

Ingredients

• FOR THE RELISH:
• 4 Lb. Watermelon
• 2 Valencia Oranges
• 2/3 Cup Packed Light Brown Sugar
• 1/2 Cup Apple Cider Vinegar
• 1 Medium Shallot, thinly sliced
• 1/2 Medium Jalapeño, finely chopped (with ribs and seeds)
• FOR THE PORK:
• 1 T. Finely Ground Coffee Beans
• 2 t. Packed Light Brown Sugar
• 1 t. Chili Powder
• 2 T. Olive Oil
• 2 1 Lb. Pork Tenderloins, trimmed

Details

Servings 4

Preparation

Step 1

MAKE THE RELISH:

Cut the flesh away from the watermelon rind. Cut enough of the flesh into 1/4- inch dice to yield a half cup. Using a vegetable peeler, remove the dark green skin from the rind and discard. Cut the rind into 1/4- 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 a bowl. Repeat with the remaining orange.

In a 3-quart saucepan combine 2/3 cup water with the watermelon flesh and rind, orange segments and juice, brown sugar, vinegar, shallot, jalapeño, and 1/4 tsp salt. Bring to a boil over medium-high heat, stirring 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, about 40 minutes. Season to taste with salt, and let cool to room temperature.

MAKE THE PORK:

In a small bowl, combine the coffee, brown sugar, 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 grill for indirect cooking. Put the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on 2 sides, about 4 minutes per side. Move the Tenderloins to the indirect side of the grill and continue to cook, covered, until the internal temperature of the pork reaches 140F to 145F, 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 watermelon rind relish.