Miso Marinated Pork Tenderloin With Cantaloupe And Cucumber Slaw Food

SUMMERTIME CANTALOUPE PORK TENDERLOIN

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.

MISO-GLAZED PORK TENDERLOIN RECIPE - (5/5)

Steps:

• In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.