Name: Grilled Pork Double Loin Medallions with Watermelon-Passion Fruit Sauce
Yield: Serves 4
Ingredients: 1 tablespoon dried thyme; ½ teaspoon light sesame oil; 8 fresh mint leaves; 4–6 ripe passion fruit (depending on size); 2 sprigs fresh basil; 2 tablespoons olive oil; 1 tablespoon jasmine-cardamom-chili oil; Salt and freshly ground black pepper; ¼ cup extra virgin light yellow olive oil; 1 cup ripe red watermelon, put through a fine sieve; 4 bay leaves; 1 tablespoon allspice berries; 2 quarts wet brine; 3 pounds center-cut pork loin on the bone

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

The title of this recipe may sound just too weird, but believe me, it is one of the dishes of which I am most proud, because it is not only stunningly beautiful (the colors on the plate are magnificent) but delicious as well. I developed it in the tropics, so it is a summer dish, and no work at all once the pork medallions are ready for the grill.

In Singapore, I served it with mashed ube, a yamlike tuber from the Philippines that when cooked keeps its bright lavender-purple