Watermelon-injected Pork

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds pork tenderloin
 * salt and pepper

Marinade

 * 3 cups diced watermelon meat (approximately, to yield 2 cups juice)
 * 3 jalapeños (leave jalapeños ribs and seeds in for maximum heat; remove for less)
 * 1 tablespoon salt
 * 2 cups granulated sugar
 * ¼ cup Midori liqueur (optional)

Marinade

 * 1) Seed and then purée watermelon and jalapeños in a blender.
 * 2) Strain mixture through a sieve and return to the blender.
 * 3) If you won't inject the tenderloin, no need to strain marinade.
 * 4) Add salt, sugar and midori liqueur.
 * 5) Blend for 2 minutes.
 * 6) Reserve 1 cup for basting.

Pork

 * 1) Draw marinade into syringe-type injector.
 * 2) Poke and inject marinade throughout tenderloin.
 * 3) After marinating, season the meat with salt and pepper.
 * 4) Have coals prepared on the grill and use the combination technique of direct and indirect heat: roll the tenderloin over the direct heat to establish grill marks and then move to a slower part of the grill to finish cooking without burning.
 * 5) With gas grills, turn front burners on high to establish grill marks, and then move to the back.
 * 6) Baste the tenderloin periodically while cooking.
 * 7) Cook the tenderloin to an internal temperature of 145°F (despite your mother's warnings to cook pork to 170°F, 137°F will kill off anything that might harm you).
 * 8) Allow the meat to rest 5 minutes and then slice into medallions.