Grilled Pork With Mango Salsa Food

GRILLED PORK WITH MANGO SALSA

Steps:

• Mix all of the marinade ingredients together in a shallow dish.
• Coat and place pork chops in marinade, and let sit, covered, in the fridge for at least 20 minutes - the longer the better. (you can even marinate it in the morning and then grill at night if you wish.)
• Rotate the pork chops occasionally.
• Remove the pork chops and grill them, either outdoors on a BBQ or inside on a grill pan on the stove.
• Grill to an internal temperature of 145º. Mine took about 6 minutes per side.
• To make the salsa. First seed the Campari tomatoes and chop them.
• Then peel the mango and cut into small pieces. Combine these with the rest of the ingredients in a medium sized bowl.
• Mix well and serve over the grilled pork chops.
• Garnish with fresh cilantro

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.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

Steps:

• Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
• Preheat the grill, and oil the grates if necessary, to prevent sticking.
• Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
• Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
• Serve pork chops topped with salsa.

GRILLED JAMAICAN JERK BONELESS PORK WITH ROASTED BANANA MANGO SALSA

Steps:

• Preheat oven to 350 degrees F.
• Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
• After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
• On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
• In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

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.

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.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

PORK CHOPS WITH MANGO SALSA

Steps:

• Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

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!