Miso Marinated Pork Tenderloin With Cantaloupe And Cucumber Slaw Recipes

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

Steps:

• Preheat oven 350 degrees. Place tenderloin on baking sheet and bake until internal temp is 145 degrees about 1/2 hour.
• Mix remaining ingredients together. Place tenderloin in skillet and pour the miso mixture over top. Cook on medium high heat until miso is thickened and coating the pork.