Summertime Cantaloupe Pork Tenderloin Recipes

Steps:

• Pour vinegar and juice in equal amounts into shallow bowl--enough to cover tenderloin pieces.
• Add sugar and spices to taste. (I used about 1tbsp of each, remember it has to be pretty strong since it's a marinade)
• Marinate meat for at least one hour.
• Heat oil in skillet on med heat, add onions, sautee about four minutes. Add sliced mushrooms, brown.
• Raise heat, push onions and mushrooms to sides, add pork and sear each side.
• Add cantaloupe, reduce heat to med-low and cover.
• Simmer till pork is cooked through (I had really thick pieces and it took about twenty minutes!), stirring occasionally to keep the other ingredients from sticking.
• TO make the dipping sauce, add about 1/2 cup canteloupe pieces to marinade and simmer about ten minute
• This meal is best with a light red wine like a Shiraz. We used a fruity white and it didn't have the body we wanted to compliment the ginger flavor.

Steps:

• Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar; cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.
• Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.
• Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.

Steps:

• Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
• Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
• Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.