Summertime Cantaloupe Pork Tenderloin

"I came up with this recipe when Walmart had the sweetest cantaloupes on sale one week and I bought too many and had to figure out what to do with the rest of it! I usually save the marinade, simmer it for about ten minutes and serve it on the side as a dipping sauce for a hearty wholegrain bread."
 
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Ready In:
50mins
Ingredients:
13
Serves:
3
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ingredients

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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.
 
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