Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound boneless loin roast -- sliced into 4 equal

  3. 1/2 cup melon (cantaloupe or honeydew) -- pureed

  4. 2 tablespoons honey

  5. 1/4 cup lime juice

  6. 2 tablespoons butter

  7. 1/8 teaspoon curry powder

  8. 3 ounces cream cheese -- softened

  9. 2 tablespoons milk (2 to 4 tablespoons)

  10. 4 cantaloupe or honeydew

Instructions Jump to Ingredients ↑

  1. Peel melon and cut into 1/2 inch chunks and run through food processor until smooth.

  2. In small saucepan, combine puréed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce. Beat together cream cheese, milk, and some of the sauce until smooth and of desired consistency. Set aside.

  3. In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 minutes. Transfer to serving platter and keep warm. Brush melon slices with remaining basting sauce and grill directly over coals, about 2 minutes on each side.

  4. To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg.


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