Prep 30 mins
Cook 20 mins
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.
- 1 lb pork tenderloin (other cuts would work as well)
- 1 medium sweet onion
- 5 -6 whole mushrooms, sliced
- 2 tablespoons vegetable oil
- 1 1⁄2 cups chopped cantaloupes
- champagne vinegar
- fruit juice (I used apple berry, but any kind would do)
- garlic salt
- powdered ginger
- fresh parsley
- fresh basil
- 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.