Pork loin served with tomato, parsley, and watermelon

For the marinade

Components

• 1⁄2 cup of dry white wine (tea)
• 1 tablespoon of coarse salt
• Half a tablespoon of Dijon mustard
• 2 tablespoons of mild paprika
• 1/4 cup of honey (approximately one tea cup)

Ready state

1. Combine all the ingredients in a bowl. Set aside.

Towards the lower back

Components

• 400 g of whole, cleaned pork loin
• 1 cup of marinade (for tea)
• 1 tablespoon of oil
• 1 tablespoon of grain mustard
• One tablespoon of honey
• French chives used for garnishing

Ready state

1. Place the loin on a cutting board and slice it into 4 pieces, each approximately 3 cm thick. Put the slices into a bowl with the marinade and refrigerate for 6 hours. Alternatively, you can marinate the medallions in a sealed plastic bag instead of using a bowl.

1. Set the oven to 160°C (low heat) to preheat.
2. Use a frying pan, ideally non-stick, over medium heat. Add a small amount of oil to warm up. Using a skimmer, lift 2 medallions, allowing excess marinade to drip off. Then, place them in the pan and brown them on all sides, including the edges.
3. Move to a baking sheet and place briefly in the preheated oven to prevent cooling. In the meantime, prepare the watermelon and tomato parsley.
4. When plating, place 2 medallions on each plate. Combine the grain mustard with honey and spread it over the medallions. Garnish with chopped spring onions (or decorate as shown in the picture). Serve right away, alongside tomato parsley and watermelon.

FOR DECREASE

Components

• 1½ cups of finely chopped watermelon
• 1 1/2 tablespoons of honey
• 1 tablespoon of lemon broth
• Half a tablespoon of pepper sauce
• Half a teaspoon of salt

Setup phase

1. In the blender, blend the watermelon.

1. In a pan, strain the watermelon juice using a sieve. Place over low heat and cook for approximately 20 minutes until the volume is reduced to one-third of the initial amount.
2. Take off the heat and stir in all the remaining ingredients. Transfer to an airtight container and refrigerate.

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Components

• two tomatoes
• 2 cups of cubed seedless watermelon
• One tablespoon of fine salt
• 1 tablespoon of fresh thyme
• 1/3 cup of chopped salt stalks (tea)
• One tablespoon of olive oil
• Half a teaspoon of salt

Ready state

1. Score an X at the bottom of each tomato. Immerse them in boiling water for a few seconds. Have a separate bowl filled with ice water ready. Take the tomatoes out of the hot water and place them in the ice water. Using the X, peel the skin back like four petals. The thermal shock helps the skin come off more easily.

1. On a cutting board, quarter the peeled tomatoes, remove the seeds, and chop them into 1 cm cubes. Cut the watermelon into cubes of the same size. Set aside.
2. Combine all the ingredients in a bowl and then incorporate the cold cut before serving.