Pork And Mango Food

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.

PORK AND MANGO CURRY

Steps:

• Toss the pork cubes in the flour to coat.
• Heat the oil and fry pork for 5 minutes until golden.
• Add the onion and red pepper and cook a further 3 minutes.
• Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
• Add the tomatoes, puree and stock, blending well.
• Add potatoes.
• Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
• Add the mango slices and cook a further 5 minutes or until potatoes are tender.
• Serve at once.

PORK AND MANGO SALAD

Steps:

• Preheat oven to 425 degrees F.
• Place pork in roasting pan, brush pork with 1/2 teaspoon olive oil. Combine 2 teaspoons sesame seeds, garlic and pepper in a small cup and press evenly over the sides of the pork, coating evenly. Roast uncovered fro 20-30 minutes or until meat temperature registers 155 degrees. Cover and allow to stand for 5-10 minutes or until meat thermometer registers 160 degrees. Thinly slice pork.
• In a small saucepan over medium high heat cook pineapple juice uncovered for 10 minutes or until reduced to about 1/3 cup. Remove from heat and allow to cool. Stir lime juice, remaining olive oil (2 tsp), cayenne and salt into the pineapple juice.
• Arrange salad greens in a serving platter and top with the radish, red pepper, red onion and mango. Arrange pork slices down center of salad. Sprinkle with cilantro and drizzle with dressing. Toast remaining sesame seeds in an ungreased small skillet over medium heat for 3-5 minutes. Sprinkle over salad.

MANGO PORK TENDERLOIN

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
• Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
• Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
• Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.

CARIBBEAN PORK AND MANGO STIR-FRY

Steps:

• Trim fat from meat and cut into thin strips.
• Heat oil in a large skillet or wok until very hot.
• Add pork and seasoning blend.
• Stir-fry 2 minutes.
• Add mango and bell pepper.
• Stir-fry 2 minutes or just until pork loses its pink color.
• Mix together orange juice, cornstarch and pepper sauce until smooth.
• Add to pork mixture in the skillet or wok.
• Cook and stir 2 minutes or until sauce is clear and thick.
• Stir in green onions.

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.