Instructions: MARINADE:
Seed, then puree watermelon and japalenos in blender.

Strain mixture through a sieve and return to the blender. If you wont be injecting the tenderloin, dont worry about straining the marinade.

Add salt, sugar and Midori liqueur and blend for 2 minutes.

Reserve 1 cup for basting.

Draw marinade up into syringe-type injector. Poke and inject marinade throughout tenderloin.

After marinating, season the meat with some salt and pepper

Have your coals prepared on the grill and use the combination technique of direct and indirect heat. Roll the tenderloin over the direct heat to establish some sexy grill marks and then move to a slower part of the grill to finish cooking.

Baste the tenderloin periodically throughout the cooking process.

Finishing over indirect heat will allow it to cook without burning.

Cook the tenderloin to an internal temperature of 145 degrees. (despite all the warnings from your mother about the need to cook pork to 170 degrees, the truth is 13 degrees will kill off anything that might harm you.) Allow the meat 5 minutes to rest, then slice into medallions. Fan across some Watermelon Salsa for a great summer meal.

SALSA:
Combine all ingredients and chill well.

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