Tenderloin Of Pork And Shrimp On Rice In Cantaloupe Rings

Party.Freak's picture

Jun. 08, 2011


Pork tenderloin 3 Pound , cut into 1 1/2 inch slices
Shrimp 2 Pound (Large Fan Tail, Tails Left On)
Butter 1/4 Cup (4 tbs) (More If Required)
Chopped onion 1 Cup (16 tbs)
Garlic 1 Clove (5 gm) , minced
Apples 2 , diced
Butter 1/4 Cup (4 tbs)
Curry 1/2 Teaspoon
Chicken stock 3 Cup (48 tbs)
All purpose flour 1/4 Cup (4 tbs)
Cantaloupe 4 , cut into 2 inch rings
Cooked rice 12 Cup (192 tbs)



1) Preheat the oven to 200°F (100°C).


2) In a large heavy frying pan, saute the pork medallions and large shrimp in butter until lightly browned.

3) Keep warm in the preheated oven.

4) In a medium saucepan, saute the onion, garlic, apple and curry in butter until the onion is lightly browned and keep aside.

5) In a saucepan, combine the chicken stock and flour and heat for about 3 minutes until thick, .

6) Stir in the sauteed vegetables to the chicken stock sauce and heat for a few minutes.

7) Lastly, stir in the pork and shrimp into the sauce.


8) Serve immediately over fresh cantaloupe rings with cooked rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1462Calories from Fat 266

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 677 mg28.21%

Total Carbohydrates 207 g69%

Dietary Fiber 11 g44%

Sugars 86 g

Protein 98 g196%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet