1 lb. pork loin
1/2 c. port wine
1/2 c. cantaloupe, chopped
2 shallots, chopped
1 c. chicken stock or veal stock
Salt and pepper to taste
Some flour
1/2 c. oil

Trim the fat off the pork and slice into 1/8-inch thick slices. Season with salt and pepper and lightly coat with flour. Heat the oil in a large skillet over high heat. Fry a few at a time for a few seconds on each side. Transfer to a large platter after all pork is cooked.

Add the shallots and cantaloupe. Stir for a few seconds. Deglaze with port wine. Add the stock and let reduce to half its volume. Adjust seasoning and pour over the pork. Serve immediately.