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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 375 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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