MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW
This is an easy dish that people will think you slaved over. Marinate overnight for best results, but it works great with as little as 4 hours in the marinade. This is great for a dinner party as most of it can be prepared the day before.
Provided by Ken from CA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h10m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 36.5 g, Cholesterol 65.5 mg, Fat 12.2 g, Fiber 3.1 g, Protein 27.9 g, SaturatedFat 2.6 g, Sodium 936.5 mg, Sugar 24.5 g
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