Pork Tenderloin with Fried Okra and Pickled Watermelon

In a large bowl, mix 1 tablespoon of the sugar with 1 tablespoon of water until the sugar has dissolved. Add the vinegar and jalapeño and let stand for 10 minutes. Remove and discard the jalapeño. Add the watermelon to the bowl, toss to coat and let stand for 1 hour, tossing occasionally. Drain the watermelon and season with salt.

Meanwhile, in a large saucepan, combine the 1 cup of salt withthe remaining 1⁄2 cup of sugar and the cardamom, peppercorns, coriander seeds, tea bag and 2 quarts of water. Bring to a simmer. Strain the brine into a large heatproof bowl and let cool completely. Immerse the pork tenderloins in the brine and let stand at room temperature for 45 minutes. Rinse the pork and pat dry.

Preheat the oven to 375°. In a large ovenproof skillet, heat the olive oil. Add the pork and cook on all sides until golden brown, about 5 minutes. Transfer the pork to the oven and roast for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Let the pork rest for 15 minutes.

将1英寸的低芥酸菜籽油加热在介质的重锅中，直到在糖果温度计上达到350°。在一个中等大小的碗中，将玉米面，玉米淀粉，面粉，老海湾，烟熏辣椒粉，漆树和1⁄2茶匙盐一起搅拌。将酪乳倒入一个小碗中。将秋葵浸入酪乳中，然后在玉米面混合物中挖掘。将秋葵炸直至嫩和金黄色，2至3分钟。将炸秋葵转移到纸巾衬里的板上。

Slice the pork and serve with the pickled watermelon and fried okra.