Pork Tenderloin With Spicy Pineapple Mango Sauce Food

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE

Steps:

• Preheat oven to 375ºF.
• Remove the silverskin from the tenderloin and season generously with freshly ground black pepper; set aside.
• In an ovenproof skillet over medium-high heat, add oil and when it gets hot, add pork tenderloin. Cook one side until brown, about 1 1/2 minutes.
• Flip the meat over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF.
• Remove from the heat and transfer the pork onto a cutting board. Cover loosely with foil to rest and set aside.
• While the pork is cooking, using a juicer, add pineapple and mango; process and set aside - the recipe calls for a total of ¾ cup.
• Remove the fat from the skillet with a paper towel using tongs.
• Set the heat to medium and add ghee; scrape the bottom of the pan to dislodge any brown bits.
• When it gets hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer.
• Reduce the heat to medium-low and simmer until the liquid reduces by half, about 12 to 15 minutes.
• Just 5 minutes before the end, add the reserved finely chopped mango and pineapple; stir and cook until warm.
• Slice the pork and place on warm serving plates. Spoon the sauce over and sprinkle on chopped cilantro, if desired. Serve with potatoes and steamed veggies.

SMOKY PORK TENDERLOIN WITH PINEAPPLE MANGO SALSA

Steps:

• Combine first 9 ingredients in a small bowl. Rub over pork loin.
• Preheat an outdoor grill to medium heat
• Grill pork for 12-15 minutes (turning after 5 minuted) or until a meat thermometer inserted in the thickest part registers 145 degrees
• . Let pork rest 10 minutes before slicing. Prepare salsa while pork rests.
• For the salsa, Combine all the ingredients in a bowl. Serve immediately.

PINEAPPLE PORK TENDERLOIN

Steps:

• Trim the tenderloin.
• Place tenderloin in crockpot.
• Season with salt and pepper.
• Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• Pour over tenderloin.
• Cover and cook on low for six hours.
• Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• Cook on low for another two hours.
• Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• Return the roast, peppers and pineapple to the crockpot.
• Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• Add this mixture to the reserve liquid and cook until thickened.
• Pour over roast.
• Serve with rice or noodles.

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.

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.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

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 PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

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.