Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish

Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish
Photo by Scott Phillips

Ingredients

  • 1 medium shallot, thinly sliced
  • 4 lb. watermelon
  • Kosher salt
  • 2 1-lb. pork tenderloins, trimmed
  • 2 tsp. packed light brown sugar
  • 1 tsp. chili powder
  • 2/3 cup packed light brown sugar
  • + 6 more ingredients
    • ½ medium jalapeño, finely chopped (with ribs and seeds)
    • ½ cup apple cider vinegar
    • Kosher salt
    • 1 T bs. very finely ground coffee beans (preferably French roast)
    • 2 T bs. extra-virgin olive oil
    • 2 Valencia oranges

Cut the flesh away from the watermelon rind. Cut enough of the flesh into 1/4-inch dice to yield 1/2 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 1/4-inch dice; you should have about 3 cups. Slice the en...

View full recipe at Fine Cooking

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