Sweet Meat is the name I have assigned to grilled pork tenderloin topped with watermelon salsa
It’s still too hot for me to grill outside. I am grilling on the inside gas grill. Turn the grill on high when the temperature reaches 500 degrees. While the grill is getting ready wash the 3-pound pork tenderloin, dry off with paper towels. Generously rub the meat with garlic oil and strong brewed coffee. Season with a combination of mesquite marinade, granulated garlic, cajun seasoning salt, and black pepper. Put a drip pan under the grill. Put the meat on the grill, sear the meat on all sides. Reduce the temperature to low or 250 degrees. Flip the meat every 30 minutes. Grill until the internal temperature reads 145 degrees. Remove from the grill allow to rest for approximately 10-12 minutes before slicing.
While the meat is grill make the salsa. 2 cups seeded watermelon, finely chopped, 1/4 cup mango, peeled and diced, 1/2 cup cucumber, peeled and chopped, 1/4 cup finely chopped red onion, 1/8 sweet red bell pepper, finely chopped, 1 jalapeno pepper, minced. 1/4 cup fresh cilantro, chopped, 1 tablespoon fresh basil, minced, 1 tablespoon fresh mint, minced. Refrigerate until ready to serve.