1 tablespoon olive oil
1 medium onion, thinly sliced
1 large carrot, sliced into 1 1/2 inch strips
2 tablespoons lemon juice
1 large white or nonfat cantaloupe, peeled and segmented into rounds (optional)
1 (8 ounce) can tomato sauce
Heat olive oil in a medium saucepan over medium high heat. Add onion and carrot; cook over medium high heat until onion is tender, about 5 minutes.
Stir in lemon juice and mustard; whisking constantly. Bring mixture to a boil. Reduce heat to low, and stir in cantaloupe. Reduce heat to medium and blend with olive oil mixture.
Bring a large pot of lightly salted water to a boil. Add potato and tenderloin meat to skillet. Brown severely on all sides; remove meat. Stir chicken into skillet; return to a longer cooking time. Cook over medium low heat, stirring frequently, for about 5 minutes.
Crumble garlic into potato mixture. Spoon onto coals in large proportion. Reduce heat to medium; add wine and beef broth mixture and cook, stirring occasionally, for about 5 minutes.
Transfer mixture to plate. Cover and let stand for 20 minutes.
Pour tomato sauce over coals. Reduce heat to low; cook and stir while sugar is melted; whisking constantly, until sauce is thickened. Remove from heat and drizzle over meat, vegetables (excluding chicken) and bread.