Grilled Pork Double Loin Medallions with Watermelon-Passion Fruit Sauce

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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