Watermelon injected Pork tenderloin with H2O melon salsa.
Ingredients2 whole pork tenderloins (cleaned of any silver skin)
1/2 lb watermelon (seedless)
Salt & Pepper to taste
Chef and the Fatman LOVE RUB
Take 1/4 of watermelon and crush to extract juice. Using your injector, inject the watermelon juice into the pork. Dip the pork into any remaining juice and cook on your BGE till cooked till done. In a separate bowl dice the remaining watermelon along with the pineapple. Mix and let ingredients marry. When the pork is cooked to how you like it, let it rest 10-15 minutes then slice it into 1 inch thick slices, top with the salsa. ChefNote-- Internal temperature for the pork should be around 140º for juicy but barely not-pink pork.
Done at the Cordele Watermelon Festival 2006 (Kevin can spit watermelon seeds half a Crisp County mile)