- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus overnight marinating
- Effort: easy
- 900 g pork fillet, cut into two pieces
- 1 large onion, finely diced
- 1 tsp fresh thyme, leaves
- 1/2 tsp allspice berries, lightly crushed
- 1-2 tbsp vegetable oil
- 2 tsp ground coffee, Preferably Jamaican Blue Mountain
- freshley ground black pepper
- 1/2 medium watermelon
- 150 ml white wine vinegar
- 100 g light muscovado sugar
- 25 g fresh ginger, finely grated, or 1 tsp ground ginger
- 1 bay leaf
- 1/2 tsp tabasco, or hot chilli sauce
1. For the watermelon chutney: cut the pink water melon flesh away from the skin, remove any seeds, and tip into a liquidiser. Once its smooth, tip the juice into a pan, bring to a boil and cook down until reduced by half. Strain the juice and set aside.
2. Using a sharp knife, peel and discard the green skin, leaving behind the pale rind. Chop this rind into 0.5cm dice.
3. Bring the vinegar, sugar and diced rind to the boil, before adding the ginger, garlic and bay leaf. Simmer for about 20 minutes until the rind has softened. Season with chilli sauce.
4. Pour the watermelon juice into the pan, and continue to simmer until the chutney has thickened and looks syrupy. Leave to cool before serving at room temperature.
5. For the pork: put the pork in a roasting tin or dish. Combine the onion, thyme and crushed allspice, and rub this mixture all over the pork. Leave to marinate overnight in the fridge.
6. The next day, dust off the onions, any excess thyme and allspice its a good idea to use kitchen paper. Rub the fillet with the ground coffee.
7. Heat the vegetable oil in a sturdy griddle pan set over a medium heat, and cook the pork for about 15 minutes, turning often, to get an even colour.
8. Remove the pork from the pan and leave to rest for a 2-3 minutes. Carve into thick slices, pour over any juices from the pan, and serve with the watermelon chutney.
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