Name: Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 310 min
Ingredients: 0.25 cup mirin; 0.25 cup dry white wine; 2 cloves garlic, minced; 2 teaspoons chile paste; 0.5 teaspoon minced fresh ginger root; 0.5 cup miso paste; 0.33333334326744 cup white sugar; 2 (1 pound) pork tenderloins, trimmed of fat; 0.5 cantaloupe - peeled, seeded, and thinly sliced; 0.25 small head napa cabbage, thinly sliced; 2 shallots, thinly sliced; 1 English cucumber - peeled, halved lengthwise, seeded. and thinly sliced; 2 limes, juiced; 0.5 bunch cilantro, roughly chopped; 0.5 serrano chile pepper, seeded; 3 tablespoons olive oil; 1 tablespoon honey

Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw

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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 by Ken from CA

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

4 hrs 10 mins

Total Time:

5 hrs 10 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

375	Calories
12g	Fat
37g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 375
% Daily Value *
Total Fat 12g	16%
Saturated Fat 3g	13%
Cholesterol 66mg	22%
Sodium 937mg	41%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	11%
Total Sugars 25g
Protein 28g
Vitamin C 36mg	180%
Calcium 74mg	6%
Iron 3mg	14%
Potassium 805mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.