Name: Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Mirin - ¼ cup; Dry white wine - ¼ cup; Garlic, minced - 2 cloves; Chile paste - 2 teaspoons; Minced fresh ginger root - ½ teaspoon; Miso paste - ½ cup; White sugar - ⅓ cup; Pork tenderloins, trimmed of fat - 2 (1 pound); Cantaloupe - peeled, seeded, and thinly sliced - ½; Napa cabbage, thinly sliced - ¼ small head; Shallots, thinly sliced - 2; English cucumber - peeled, halved lengthwise, seeded. and thinly sliced - 1; Limes, juiced - 2; Cilantro, roughly chopped - ½ bunch; Serrano chile pepper, seeded - ½; Olive oil - 3 tablespoons; Honey - 1 tablespoon

Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw

1. Mirin - ¼ cup

2. Dry white wine - ¼ cup

3. Garlic, minced - 2 cloves

4. Chile paste - 2 teaspoons

5. Minced fresh ginger root - ½ teaspoon

6. Miso paste - ½ cup

7. White sugar - ⅓ cup

8. Pork tenderloins, trimmed of fat - 2 (1 pound)

9. Cantaloupe - peeled, seeded, and thinly sliced - ½

10. Napa cabbage, thinly sliced - ¼ small head

11. Shallots, thinly sliced - 2

12. English cucumber - peeled, halved lengthwise, seeded. and thinly sliced - 1

13. Limes, juiced - 2

14. Cilantro, roughly chopped - ½ bunch

15. Serrano chile pepper, seeded - ½

16. Olive oil - 3 tablespoons

17. Honey - 1 tablespoon

How to cook deliciously - Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw

1. Stage

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.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.

3. Stage

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.

4. Stage

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.

5. Stage

Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.