Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish

Ingredients

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

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