Tropical Spring Salsa With Pork Food

PINA COLADA PORK CHOPS WITH TROPICAL FRUIT SALSA

Steps:

• Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour., Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes., Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.), Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

GRILLED PORK CHOPS WITH TROPICAL SALSA

Steps:

• Combine 1 cup of the water, the salt and the sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large zip-close plastic bag; add the dissolved sugar mixture and the remaining 3 cups of water. Squeeze out the air and seal the bag; turn to coat the pork. Set in a large bowl to catch any spillage. Brine the pork in the refrigerator for at least 8 hours or up to 24 hours.
• Spray grill rack with canola oil nonstick spray; preheat the grill to medium-high heat.
• Combine the pineapple, tomato, kiwi, onion, basil, vinegar, honey, salt and pepper in a medium bowl and set aside.
• Remove the pork from the brine. Discard the brine and pat both sides of the pork dry with paper towels. Place the pork on the grill rack until an instant read thermometer inserted into the side of a chop registers 145°F, about 4 minutes on each side. Serve at once with the salsa.

CAJUN PORK TENDERLOIN WITH TROPICAL SALSA

Steps:

• Preheat the oven to 350°F.
• Rub the tenderloin evenly with the olive oil. Then rub the Cajun seasoning evenly over it. Let it stand for 15 minutes.
• Heat a large ovenproof nonstick skillet over medium-high heat. When the pan is hot, lightly mist it with spray. Cook the tenderloin until it is just browned all over, 4 to 5 minutes. Remove it from the heat. Using a pastry brush or your fingers, rub the honey evenly over the tenderloin. If one end is very narrow, tuck it under to make it an equal thickness with the rest of the tenderloin. Transfer the pan to the oven and cook the tenderloin (uncovered) until there is just a hint of pink inside or a meat thermometer reaches 155°F, l6 to l8 minutes.
• Remove the tenderloin from the oven and immediately place a sheet of foil loosely over it (not over the whole pan). Allow it to sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with salsa.
• nutrition information
• Each (4 ounces pork plus 1/3 cup salsa) serving has:
• Calories: 222
• Protein: 30g
• Carbohydrates: 12g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 92mg
• Fiber: 0g
• Sodium: 809mg

TROPICAL SALSA FRESCA

Steps:

• Toss and serve with chips or as an accompaniment to pork, chicken, or fish.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

SPRING ONION SALSA

Steps:

• In a small bowl mix all the ingredients together to marinate for a short while.
• Eat!

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

SPICY TROPICAL SALSA

Steps:

• In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
• Serve salsa over white fish, crab cakes or with tortilla chips.