Equipment
Ingredients
Jerk Marinade
- 40 g scallions, roughly chopped
- 15 g garlic, peeled
- 10 g fresh ginger, peeled and sliced
- 5 g scotch bonnet pepper, stemmed
- 3 g ground allspice
- 2 g fresh thyme, leaves only
- 15 ml tamari
- 10 g brown sugar
- 15 ml neutral oil
- 15 ml lime juice, freshly squeezed
Pork
- 400 g pork tenderloin, cut into 2.5cm bite-sized cubes
Cantaloupe Soup
- 800 g cantaloupe melon, peeled, seeded, and cubed
- 200 g english cucumber, peeled and roughly chopped
- 30 ml lime juice, freshly squeezed
- 30 ml extra virgin olive oil
- 10 g fresh mint leaves
- 15 g jalapeno, seeded and roughly chopped
- 3 g kosher salt
Nutrition (per serving)
Method
Combine scallions, garlic, ginger, scotch bonnet, allspice, thyme, tamari, brown sugar, neutral oil, and 15ml of lime juice in a high-speed blender. Process until a smooth, fragrant paste forms.
Place the cubed pork tenderloin into a mixing bowl and pour the jerk marinade over it. Toss thoroughly to coat the pork on all sides. Cover and refrigerate.
Rinse the blender jar clean. Add the cubed cantaloupe, chopped cucumber, 30ml lime juice, olive oil, mint leaves, jalapeno, and salt. Blend on high speed until completely smooth and emulsified.
Transfer the blended soup to an airtight container and place it in the refrigerator to chill thoroughly.
Heat a cast iron skillet over medium-high heat with a light coating of oil. Add the marinated pork cubes in a single layer. Sear the meat, turning occasionally, until deeply caramelized and the internal temperature reaches 63C or 145F.
Remove the pork from the skillet and transfer to a cutting board. Let the meat rest undisturbed.
Ladle the well-chilled cantaloupe soup into shallow bowls. Arrange the warm jerk pork pieces either directly in the center of the soup or on skewers laid across the rim of the bowl. Garnish with a drizzle of olive oil and small mint leaves.
Chef's Notes
- The contrast in temperatures is what makes this dish spectacular. Ensure the soup is ice cold and the pork is served warm right out of the skillet.
- If you want an impossibly silky texture for the soup, pass it through a fine-mesh strainer before chilling.
- Pork tenderloin is very lean and cooks incredibly fast. Be vigilant with your thermometer to avoid drying it out; pulling it exactly at 63C will guarantee juicy, tender meat.
- The sweetness of the cantaloupe varies dramatically depending on the season. Taste your melon before blending; if it leans a bit tart or bland, a tiny pinch of white sugar or agave in the blender can help coax out the fruity notes.
Storage
Refrigerator: 3 days — Keep the soup and the cooked pork in separate airtight containers.
Reheating: Reheat the pork gently in a skillet or microwave until just warm. Serve the soup completely chilled.
