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1
In a large bowl, mix 1 tablespoon of the sugar with 1 tablespoon of water until the sugar has dissolved.
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2
Add the vinegar and jalapeno and let stand for 10 minutes.
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3
Remove and discard the jalapeno.
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4
Add the watermelon to the bowl, toss to coat and let stand for 1 hour, tossing occasionally.
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5
Drain the watermelon and season with salt.
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6
Meanwhile, in a large saucepan, combine the 1 cup of salt with the remaining 12 cup of sugar and the cardamom, peppercorns, coriander seeds, tea bag and 2 quarts of water.
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7
Bring to a simmer.
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8
Strain the brine into a large heatproof bowl and let cool completely.
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9
Immerse the pork tenderloins in the brine and let stand at room temperature for 45 minutes.
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10
Rinse the pork and pat dry.
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11
Preheat the oven to 375.
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12
In a large ovenproof skillet, heat the olive oil.
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13
Add the pork and cook on all sides until golden brown, about 5 minutes.
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14
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.
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15
Let the pork rest for 15 minutes.
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16
Heat 1 inch of canola oil in a medium, heavy pot until it reaches 350 on a candy thermometer.
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17
In a medium bowl, whisk together the cornmeal, cornstarch, flour, Old Bay, smoked paprika, sumac and 12 teaspoon of salt.
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18
Pour the buttermilk into a small bowl.
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19
Dip the okra in the buttermilk, then dredge in the cornmeal mixture.
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20
Fry the okra until tender and golden brown, 2 to 3 minutes.
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21
Transfer the fried okra to a paper towellined plate.
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22
Slice the pork and serve with the pickled watermelon and fried okra.
