Summertime Cantaloupe Pork Tenderloin Recipes

HERB & GARLIC PORK WITH SUMMER RATATOUILLE

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
• Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
• If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
• To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

SUMMERTIME CANTALOUPE PORK TENDERLOIN

Steps:

• 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.

PORK CUTLETS WITH CANTALOUPE SALAD

Steps:

• Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
• Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
• Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.

MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW

Steps:

• 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.
• Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
• 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.
• 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.
• Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.