Ainsley Harriott served up a tasty Jerk-Style Pork Tenderloin with a Watermelon and Coconut Salad on Ainsley’s Fantastic Flavours.

The ingredients are: 1-2 pork tenderloin, cut in half, 3 tbsp good quality jerk paste (add more/less depending on how spicy you like it), 2 tbsp olive oil, 2 sprigs of fresh thyme leaves, chopped, 5 cm piece of root ginger, grated, 2 cloves of garlic, minced, juice and zest of ½ orange, 1 tbsp oil and 1 tbsp butter, for frying, 650g watermelon, skin and excess seeds removed, cut into triangle slices or chunks, 80-100g of watercress, ½ small red onion, thinly sliced, flaky sea salt, handful of fresh mint leaves, shredded, plus extra leaves to serve and ¼ fresh coconut, for grating (or 1-2 tbsp unsweetened desiccated coconut).

For the Dressing: 50ml coconut water, 1 tbsp olive oil, juice & zest of ½ orange, 1 tbsp runny honey and dash of Caribbean hot pepper sauce, to taste.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.