Melon And Mango With Pork Food

MANGO MELON FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

PORK AND MANGO

Steps:

• Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying.
• Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, chile, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve.

THAI PORK CHOPS WITH MANGO

Steps:

• Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
• Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
• Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
• Preheat oven to 350 F.
• Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
• Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
• While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
• Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
• Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
• Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).

MELON AND MANGO WITH PORK

Steps:

• Mix marinade ingredients in a bowl; add pork and toss. Cover and refrigerate 30 minutes or longer (marinate overnight for sharper flavor). In a medium bowl, toss melon and mango strips with lemon juice; set aside. Heat oil in a nonstick cooking pan over high heat. Add pork and stir-fry until no pink remains, about 2 minutes. Add the fruit and stir-fry 1 minute. Stir in green onions, reduce heat and cook until all ingredients are heated through (about 1 minute). Season with salt and pepper. Garnish with orange twists and serve over rice.

ROAST PORK ON TOAST ROUNDS WITH MANGO CHUTNEY

Steps:

• Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.
• Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.

PORK & MANGO STIR-FRY

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

MANGO-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , 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 meat stand for 5 minutes before serving., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

COLD ROAST PORK WITH MELON

Steps:

• Ask the butcher to trim two pork loins and to tie each securely with twine. Reserve the rind. Preheat the oven to 350 degrees. Meanwhile, combine the garlic, fennel seed, rosemary, thyme, black pepper and salt in a mortar and, using a pestle, grind to a fine paste. Using a sharp knife make about 12 incisions at regular intervals in each pork loin and tuck a small amount of the herb mixture into each incision.
• Place both pork loins on a rack in a baking pan. Add cold water until it reaches halfway up the side. Place the loins in the oven and bake until the internal temperature of the pork is 160 degrees, about 35 minutes. Remove from the oven. Place the pork on a platter and refrigerate until cool.
• Meanwhile, strain the cooking liquid into a pan, place over medium heat and simmer until the volume has been reduced by half. Adjust the salt and pepper to taste and chill until the liquid has set into a loose jelly.
• Using a sharp knife, cut the melon into 1/4-inch dice. Combine the cubes with the juice of one lemon, toss and refrigerate until completely chilled.
• Use a sharp knife to slice the pork into 1/4-inch slices and fan the slices on individual plates in a circle. Place a mound of melon in the center of each plate. Serve with the cool pork jelly on the side.

BEST MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

MANGO AND MELON DESSERT

Steps:

• In a food processor, purée mango, adding 1 tbsp water, if necessary, to achieve a puddinglike consistency. Add spices; blend thoroughly. Add sugar to taste. Cover and chill 3 to 4 hours. When ready to serve, cut watermelon in half. Using a melon baller, scoop out about 2 cups of balls. Pour purée into 4 shallow bowls and arrange melon balls on top. Garnish with mint sprigs.

MELON-MANGO SORBET

Steps:

• In a blender or food processor, combine the mango cubes, melon balls, sugar, and lime juice.
• Puree.
• Spoon onto 4 plates, margarita glasses, or custard cups.
• Cover with plastic wrap, and freeze for 30 to 40 min, or until firm, stirring once to break up any ice crystals.
• Serve.

MELON MANGO SALAD

Steps:

• Make dressing by stirring together plain yogurt, a tablespoon of honey and a teaspoon of grated gingerroot.
• Halve melon and scoop out seeds. Slice, peel, and cut into chunks. Mix with grapes.
• Slice mango on each side of the pit. On each half, slash the flesh into a criss-cross pattern down to the skin. Push the skin from underneath to turn the mango halves inside out. Remove the flesh and add to melon mixture.
• Arrange watercress and salad greens on 4 serving plates. Whisk olive oil and vinegar and season to taste with salt and pepper. Drizzle over the watercress and greens.
• Divide the melon mix equally between the 4, then spoon the yogurt dressing on top. If desired, scoop the seed out of the passion fruit and sprinkle over the salad. Serve immediately.