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Cantaloupe Pork Tenderloin




Source of Recipe


HerbofGrace


Recipe Introduction


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.


Recipe Link: http://

List of Ingredients




Summertime Cantaloupe Pork Tenderloin



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

Recipe





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, sauté about four minutes. Add sliced mushrooms, brown.

Raise heat, push onions and mushrooms to the 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 cantaloupe 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.