Chili Rubbed Pork With Mango Salsa Recipes
CHILI RUBBED BBQ PORK CHOPS
Steps:
- Warm Mango Salsa, recipe follows
- Preheat broiler.
- Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
- Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
- Once heated through stir in chopped cilantro and serve with pork chops.
CHILI RUBBED TILAPIA WITH MANGO SALSA
Clipped from the local paper, this was adapted from "Fine Cooking Fresh" by the editors of Fine Cooking magazine. Leftovers, if any, can be used for fish tacos. This healthy but tasty entree is an excellent source of fiber with 12 grams per serving.
Provided by Epi Curious
Categories Low Cholesterol
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven.
- In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish.
- In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture.
- In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the salsa on top. Serve with the remaining salsa on the side.
- For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.
PORK ROAST WITH MANGO SALSA
"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., 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. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SPICY PORK TENDERLOIN WITH MANGO SALSA
Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHILI-RUBBED PORK WITH MANGO SALSA
Chili-rubbed pork tenderloin gets a flavorful crust when cooked on the grill. Top with a mango salsa for a delectable summertime dinner on the patio.
Provided by McCormick Spice
Categories McCormick®
Yield 8
Number Of Ingredients 8
Steps:
- Mix Seasoning Mix and sugar in small bowl.
- For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.
- Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
- Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.3 g, Cholesterol 63.2 mg, Fat 7.5 g, Fiber 0.8 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 214.8 mg, Sugar 7.9 g
CHILI-RUBBED PORK WITH MANGO SALSA
Chili-rubbed pork tenderloin gets a flavorful crust when cooked on the grill. Top with a mango salsa for a delectable summertime dinner on the patio.
Provided by McCormick Spice
Categories McCormick®
Yield 8
Number Of Ingredients 8
Steps:
- Mix Seasoning Mix and sugar in small bowl.
- For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.
- Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
- Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.3 g, Cholesterol 63.2 mg, Fat 7.5 g, Fiber 0.8 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 214.8 mg, Sugar 7.9 g
CHILI-RUBBED PORK KEBABS WITH PINEAPPLE SALSA
This is from Real Simple magazine. It's a easy, no fuss recipe for the grill. I like the spicy/sweet mix of flavors. You can also substitute mango or papaya for the pineapple.
Provided by E.A.4957
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill to medium high.
- Grill the pineapple slices 2 minutes per side. Cut into a small dice, discarding the core.
- In a bowl, combine the pineapple, jalapeno, cilantro, lime juice, pepper, 1 tablespoon of the olive oil and 1/2 teaspoon of salt and set aside.
- Combine the chili powder and remaining salt in a large bowl.
- Add the pork and the remaining oil and toss to coat.
- Thread the pork onto 4 12 inch skewers.
- Grill the kebabs, turning every 2 minutes, until cooked through, around 15 minutes.
- Serve along with the pineapple salsa.
Nutrition Facts : Calories 456.6, Fat 19.7, SaturatedFat 5.3, Cholesterol 114, Sodium 620.5, Carbohydrate 33.4, Fiber 5.5, Sugar 23, Protein 38.8
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