How to Make Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw - A Step-by-Step Guide

One of the best things about summer is the abundance of fresh, juicy fruits and vegetables that are in season. This Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw is a perfect way to take advantage of the summer bounty. The savory and umami flavors of the miso-marinated pork pair perfectly with the light and refreshing sweetness of the cantaloupe and the crispness of the cucumber in the slaw. This dish is not only delicious, but it's also quick and easy to prepare, making it...

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Ingredients

  • ¼ cup mirin
  • ¼ cup dry white wine
  • 2 cloves garlic, minced
  • 2 teaspoons chile paste
  • ½ teaspoon minced fresh ginger root
  • ½ cup miso paste
  • ⅓ cup white sugar
  • 2 (1 pound) pork tenderloins, trimmed of fat
  • ½ cantaloupe - peeled, seeded, and thinly sliced
  • ¼ small head napa cabbage, thinly sliced
  • 2 shallots, thinly sliced
  • 1 English cucumber - peeled, halved lengthwise, seeded. and thinly sliced
  • 2 limes, juiced
  • ½ bunch cilantro, roughly chopped
  • ½ serrano chile pepper, seeded
  • 3 tablespoons olive oil
  • 1 tablespoon honey

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs 10 mins
  • Total Time: 5 hrs 10 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    375 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 66mg
    • Sodium: 937mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 25g
    • Protein: 28g
    • Vitamin C: 36mg
    • Calcium: 74mg
    • Iron: 3mg
    • Potassium: 805mg