Jerk-Style Pork Tenderloin, Watermelon & Coconut Salad

Name: Jerk-Style Pork Tenderloin, Watermelon & Coconut Salad
Ingredients: 1-2 pork tenderloin, cut in half; 3 tbsp good quality jerk paste (add more/less depending on how spicy you like it); 2 tbsp olive oil; 2 sprigs of fresh thyme leaves, chopped; 5 cm piece of root ginger, grated; 2 cloves of garlic, minced; juice and zest of ½ orange; 1 tbsp oil and 1 tbsp butter, for frying; 650g watermelon, skin and excess seeds removed, cut into triangle slices or chunks; 80-100g of watercress; ½ small red onion, thinly sliced; flaky sea salt; handful of fresh mint leaves, shredded, plus extra leaves to serve; ¼ fresh coconut, for grating (or 1-2 tbsp unsweetened desiccated coconut); 50ml coconut water; 1 tbsp olive oil; juice & zest of ½ orange; 1 tbsp runny honey; dash of Caribbean hot pepper sauce, to taste

www.ainsley-harriott.com

Jerk-Style Pork Tenderloin, Watermelon & Coconut Salad This dish is full of vibrant Caribbean flavour – it really is sunshine on a plate.

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Ingredients

1-2 pork tenderloin, cut in half
3 tbsp good quality jerk paste (add more/less depending on how spicy you like it)
2 tbsp olive oil
2 sprigs of fresh thyme leaves, chopped
5 cm piece of root ginger, grated
2 cloves of garlic, minced
juice and zest of ½ orange
1 tbsp oil and 1 tbsp butter, for frying
650g watermelon, skin and excess seeds removed, cut into triangle slices or chunks
80-100g of watercress
½ small red onion, thinly sliced
flaky sea salt
handful of fresh mint leaves, shredded, plus extra leaves to serve
¼ fresh coconut, for grating (or 1-2 tbsp unsweetened desiccated coconut)
50ml coconut water
1 tbsp olive oil
juice & zest of ½ orange
1 tbsp runny honey
dash of Caribbean hot pepper sauce, to taste