Pork Tenderloin With Mango Relish Food

PORK TENDERLOIN WITH MANGO RELISH

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
• Combine mango with all the other ingredients in a deep heavy sauce pot.
• Cook, uncovered until it begins to simmer gently.
• Continue cooking for about 10 minutes, simmering until thickened.
• Cool, cover tightly and refrigerate.
• It will keep for about 1 week in the refrigerator.
• Bring to room temperature or warm for serving.
• Tederloins: Season lightly with salt and pepper.
• Roast pork on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• Slice and top with chutney.

ROASTED PORK TENDERLOIN WITH MINTED MANGO RELISH

Steps:

• In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
• Remove pork, discard marinade.
• Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
• For the relish: Combine all ingredients in a small bowl and serve with pork.

ROAST PORK LOIN WITH MANGO DEMI-GLAZE

Steps:

• Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
• In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

EASY SKILLET PORK TENDERLOIN WITH JALAPENO MANGO SAUCE

Steps:

• Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.
• Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside.
• Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice.
• Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest.
• Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE

Steps:

• Mango Pork Tenderloin:
• Combine all the dry rub ingredients in a small bowl.
• Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
• Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
• Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
• Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
• Sweet Ginger Rice:
• Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
• Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
• (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
• Grilled Pineapple:
• Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
• When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
• Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
• Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.

PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE

Steps:

• FOR THE PORK:.
• Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
• FOR THE PUREE:.
• Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
• Puree the mixture either in a blender or with an emulsion blender.
• Slice the pork tenderloin and top with the puree.

PORK TENDERLOIN WITH PEACH MANGO CHUTNEY

Steps:

• In small bowl, blend mustard, preserves, vinegar and chives.
• Set aside 1/3 cup mixture for glazing pork tenderloins.
• In small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
• Stir in remaining mustard mixture; cook 2 minutes.
• Remove from heat; cool slightly.
• Stir in mango, raisins and parsley; set aside.
• Place tenderloins on rack in roasting pan.
• Roast pork at 450F for 10 minutes.
• Reduce to 350F and bake 30 to 35 minutes or until done.
• Brush pork with reserved mustard mixture during last 15 minutes of roasting.
• Slice pork and serve with mango chutney.