Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw

Slices of roasted pork tenderloin marinated in miso paste and mirin surround a crunchy cantaloupe-cucumber slaw in this easy and impressive dinner party dish.

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

Ingredients

• 1 tablespoon honey
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 limes, juiced
• 2 teaspoons chile paste
• 2 shallots, thinly sliced
• 2 (1 pound) pork tenderloins, trimmed of fat
• 1 English cucumber - peeled, halved lengthwise, seeded. and thinly sliced
• 0.33333334326744 cup white sugar
• 0.5 teaspoon minced fresh ginger root
• 0.25 cup dry white wine
• 0.5 cup miso paste
• 0.25 cup mirin
• 0.5 cantaloupe - peeled, seeded, and thinly sliced
• 0.25 small head napa cabbage, thinly sliced
• 0.5 bunch cilantro, roughly chopped
• 0.5 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.