Summertime Cantaloupe Pork Tenderloin
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 1 lb pork tenderloin (other cuts would work as well)
- 1 medium sweet onion
- 5 -6 whole mushrooms, sliced
- 2 tablespoons vegetable oil
- parsley
- 1 1⁄2 cups chopped cantaloupes
-
Marinade
- champagne vinegar
- fruit juice (I used apple berry, but any kind would do)
- sugar
- garlic salt
- powdered ginger
- fresh parsley
- fresh basil
directions
- Pour vinegar and juice in equal amounts into shallow bowl--enough to cover tenderloin pieces.
- Add sugar and spices to taste. (I used about 1tbsp of each, remember it has to be pretty strong since it's a marinade)
- Marinate meat for at least one hour.
- Heat oil in skillet on med heat, add onions, sautee about four minutes. Add sliced mushrooms, brown.
- Raise heat, push onions and mushrooms to sides, add pork and sear each side.
- Add cantaloupe, reduce heat to med-low and cover.
- Simmer till pork is cooked through (I had really thick pieces and it took about twenty minutes!), stirring occasionally to keep the other ingredients from sticking.
- TO make the dipping sauce, add about 1/2 cup canteloupe pieces to marinade and simmer about ten minute
- This meal is best with a light red wine like a Shiraz. We used a fruity white and it didn't have the body we wanted to compliment the ginger flavor.
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RECIPE SUBMITTED BY
I am a violin teacher and mommy who loves to feed my hubby, daughter and any other wanderer tucks his feet under our table.