Grilled Pork Tenderloin W Mango Salsa Food

SPICY PORK TENDERLOIN WITH MANGO SALSA

Steps:

• Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

GRILLED PORK WITH MANGO SALSA

Steps:

• Heat greased grill to medium heat.
• Reserve 2 Tbsp. barbecue sauce for later use. Cut off 2 fleshy sides of mango; discard pit. Place fruit on grill. Add meat; brush with oil. Grill 2 to 3 min. or until mangos are grill marked and slightly softened; remove mangos from grill.
• Grill meat additional 18 to 22 min. or until done (145ºF), turning occasionally and brushing with remaining barbecue sauce for the last 5 min. Transfer meat to cutting board. Tent with foil; let stand 10 min. Meanwhile, finely chop mangos; place in medium bowl. Stir in reserved barbecue sauce, onions, and 1 Tbsp. each lime zest and juice.
• Combine rice with remaining lime zest and juice. Slice meat; serve with rice mixture and mango salsa.

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS

Steps:

• In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
• In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
• Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
• Serve pork over couscous with salsa spooned on top.

CHIPOTLE MARINATED PORK TENDERLOIN WITH GRILLED MANGO SALSA

Steps:

• Combine ingredients for marinade in food processor and blend.
• Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
• Preheat grill and cook tenderloin to desired temperature.
• Remove pit from mango and brush with oil.
• Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
• Cut grapes and tomatoes in quarters and dice mango and green onion.
• Dress with a splash of cider vinegar, honey and chopped cilantro.
• Enjoy!

GRILLED PORK TENDERLOIN W/ MANGO SALSA

Steps:

• Combine marinade ingredients in ziploc bag. Marinade pork 1 hour. Grill as above Combine salsa ingredients. Allow to set at room temperature 30=45" to macerate. Season w/ salt and fresh ground pepper to taste. Serve w/ pork

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• DIRECTIONS.
• Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
• Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
• Pineapple Mango-Kiwi Salsa.
• Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
• Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear or temperature 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve with Pineapple Salsa.

PORK ROAST WITH MANGO SALSA

Steps:

• In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.