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.


Recipe Summary

30 mins
4 hrs 10 mins
5 hrs 10 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Both white and red miso will work in this.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

375 calories; protein 27.9g; carbohydrates 36.5g; fat 12.2g; cholesterol 65.5mg; sodium 936.5mg. Full Nutrition