Watermelon salsa is the perfect side for barbecue

While watermelon might be a favorite barbecue side dish, the vibrant fruit does can be more than a wedge served on a plate. For Chef Brian West, pairing watermelon salsa with a pork smoked tenderloin is a lovely contrast of flavors and textures that will impress everyone around the table.

Chef Brian West has had a long, successful career in the restaurant industry. From mentoring aspiring chefs in his cooking schools to his founding role in Fiesta’s Taste of the Republic event in San Antonio, the caterer, restaurant consultant, educator appreciates how to build flavor on the plate.

Although the bright, sweet flavor makes watermelon a favorite choice during the summer, the fruit has many uses. Given that it is entirely edible, it inspires some creative uses. Whether the rind is pickled for a salad or leftover pieces are used in a morning smoothie, there is never a piece wasted with this food.

While watermelon is often seen in a salad with feta and basil, this idea of a watermelon salsa showcases the delicate balance between sweet and heat. When combined with the other fruit ingredients, it is a celebration of textures and the levels of sweetness. One minute the flavor has a punch of tart, then juicy, and lastly spicy. It is like a journey for the tastebuds.

By pairing it was the pork smoked tenderloin, the rub should offer a touch of earthiness to contrast the vibrant salsa. Combined with the hot smoke, the robust notes are offset by the side dish. Overall, the contrasts round out the total eating enjoyment.

Thinking about the combination of the watermelon salsa and the pork smoked tenderloin, it would be interesting to see how a grilled watermelon or other grilled fruit component would change this recipe. Maybe for someone who loves those grilled flavors but would prefer to skip the meat, the idea might be a nice substitute.

Here’s how to make Chef Brian West’s Pork Smoked Tenderloin and Watermelon Salsa.

Ingredients:

• 1 each pork tenderloin
• 2 fluid ounces of BBQ rub
• Salt and pepper to taste
• 4 cups of watermelon (seeded and diced)
• 1 each Granny Smith apple (diced)
• 1 each red onion (diced)
• 1 each mango (diced)
• 2 each jalapeño (seeded and minced)
• 1 bunch of cilantro
• 2 each lime juice
• 1 tablespoon of melon liquor

Method:

• Season the pork tenderloin with the BBQ rub and salt and pepper to taste. Hot smoke the pork tenderloin to 275 degrees until it reaches an internal temperature of 135 degrees. Combine the remaining salsa ingredients adding salt and pepper to taste, and keep cold. Slice the smoked pork tenderloin and serve with the salsa.