Fire Cracker Pork With Fruity Lime Salsa Recipes

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CUMIN-LIME PORK CHOPS WITH GRAPE SALSA



Cumin-Lime Pork Chops with Grape Salsa image

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
Juice from 1 lime (2 tablespoons)
1 large garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
8 (4 ounce) boneless pork loin chops
2 cups red and yellow grape tomatoes, halved
1 1/2 cups seedless green grapes, halved
1 small red onion, thinly sliced
1/2 cup chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Kosher salt and freshly ground black pepper

Steps:

  • For Pork Chops: Preheat grill over high heat. Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on pork chops, and set aside while you make the salsa.
  • For Salsa: Stir together tomatoes, grapes, onion, cilantro, olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
  • Grill the chops, turning once, until grill marks appear and pork is just cooked through, about 6 minutes total. Transfer to a platter, and top chops with salsa. Serve.

CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE



Crackling Pork Shank with Fire Cracker Apple Sauce image

Provided by Food Network

Categories     main-dish

Time 4h29m

Yield 4 servings

Number Of Ingredients 28

1 pound sugar
2 pounds salt
4 pork hind shanks
4 pounds lard
2 pounds sauerkraut
1 quart Pineapple Mustard Glaze, recipe follows
2 tablespoons poppy seeds
Salt
Pepper
1/4 cup chives
Firecracker Applesauce, recipe follows
12 Granny Smith apples, cored and chopped with skins, plus 4, diced, for garnish
2 serranos, chopped, plus 4 whole serranos, for garnish
1/2 cup apple cider vinegar
3 whole cloves
1 cinnamon stick
1 tablespoon salt
1 bay leaf
1 quart apple cider
1/2 white onion, thinly julienned
2 tablespoons mustard oil
48 ounces pineapple juice
1 bay leaf
5 peppercorns
2 ounces Dijon mustard
2 tablespoons arrow root
Salt
Pepper

Steps:

  • Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.
  • Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool.
  • Preheat the oven to 450 degrees F.
  • Place the pork in a baking pan and bake for 10 minutes.
  • Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
  • While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce.
  • On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
  • Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer.
  • Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
  • Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice.
  • Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.
  • Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes.
  • Adjust seasoning with salt and pepper and strain.

CARIBBEAN FRUITY SALSA



Caribbean Fruity Salsa image

This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!

Provided by sweethunibabi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup diced fresh mango
½ cup diced fresh pineapple
½ cup diced papaya
1 fresh jalapeno pepper, seeded and minced
½ medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 tablespoon chopped fresh mint

Steps:

  • Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 8.4 g, Fat 1.8 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 6.3 g

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA



Grilled Pork Tenderloin with Fresh Fruit Salsa image

This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup very finely chopped garlic
Juice of 1 orange
1 tablespoon very finely chopped fresh marjoram
1 teaspoon orange zest
2 pork tenderloins (3/4 to 1 pound each), trimmed
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
Fresh Fruit Salsa, for serving

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.

PORK TENDERLOIN WITH THREE-BERRY SALSA



Pork Tenderloin with Three-Berry Salsa image

My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. -Angie Phillips, Tarzana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken stock
2 shallots, thinly sliced
1/2 cup chicken stock

Steps:

  • Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

GRILLED PORK WITH PEAR SALSA



Grilled Pork with Pear Salsa image

My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

1/4 cup lime juice
2 tablespoons olive oil
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
2 pounds pork tenderloin, cut into 3/4-inch slices
PEAR SALSA:
4 cups chopped peeled pears (about 4 medium)
1/3 cup chopped red onion
2 tablespoons chopped fresh mint or 2 teaspoons dried mint
2 tablespoons lime juice
1 tablespoon grated lime zest
1 jalapeno pepper, seeded and chopped
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.

Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

SUMMER FRUIT SALSA



Summer Fruit Salsa image

This summer fruit salsa is a fresh alternative for summer BBQs as a dip with tortilla chips or as a topping for grilled chicken or fish.

Provided by Vanessa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 1h

Yield 20

Number Of Ingredients 12

2 cups Roma (plum) tomatoes, chopped
1 cup chopped mango
¾ cup chopped red bell pepper
¾ cup chopped green bell pepper
¾ cup finely chopped red onion
¾ cup chopped strawberries
1 kiwi, peeled and chopped
1 medium nectarine, pitted and chopped
1 tablespoon olive oil
1 tablespoon orange juice
salt and ground black pepper to taste
½ cup chopped fresh cilantro

Steps:

  • Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
  • Cover and refrigerate for 30 minutes to 1 hour.

Nutrition Facts : Calories 22.5 calories, Carbohydrate 3.8 g, Fat 0.8 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 10 mg, Sugar 2.4 g

FRESH LIME SALSA RECIPE



Fresh Lime Salsa Recipe image

Number Of Ingredients 8

6 roma tomatoes, diced
2 avocados, diced
1 medium red onion, finely diced
1 (15.25 oz) can black beans, drained and rinsed
1 (15.25 oz) can white corn, drained
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons white vinegar

Steps:

  • Combine all ingredients in a large bowl and serve with chips. Also delicious with grilled chicken!

FIRE CRACKER PORK WITH FRUITY LIME SALSA



Fire Cracker Pork with Fruity Lime Salsa image

Really good and really easy to make. The pork is very melt in your mouth and the chipolte chilies give it a really nice zip.

Provided by Amber of AZ

Categories     Sauces

Time 9h15m

Yield 16 serving(s)

Number Of Ingredients 17

1 (5 lb) boneless pork roast
1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic, minced
3/4 cup water
1 (7 ounce) can chipotle chiles in adobo, undrained
1 small onion, cut into 1 inch chunks
16 8-inch flour tortillas
fresh cilantro leaves (Parsley can be substituted if Cilantro is not available.) (optional)
1 (8 ounce) can crushed pineapple, drained
2 cups diced peeled papayas
1 cup diced peeled kiwi fruit
1/3 cup finely chipped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Steps:

  • *Combine all ingredients in a bowl; stir well.
  • Cover and chill 2 to 24 hours.
  • Yield: 3 ½ cups.
  • *Trim fat from roast; cut roast in half crosswise.
  • Combine paprika and next 4 ingredients; stir well.
  • Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
  • Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
  • Pour chili puree over pork.
  • Cover with lid; cook on high-heat setting 1 hour.
  • Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
  • *Remove pork from slow cooker; let stand 10 minutes.
  • Shred pork with 2 forks; set aside.
  • *Pour cooking liquid into a bowl; let stand 5 minutes.
  • Skim fat from surface of liquid.
  • Return cooking liquid and shredded pork to slow cooker; stir well.
  • Cover with lid, and cook on high-heat setting 15 minutes or until warm.
  • Serve pork in flour tortillas with Fruity Lime Salsa.
  • Garnish with fresh cilantro leaves, if desired.
  • Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa).

Nutrition Facts : Calories 481.9, Fat 17, SaturatedFat 5.7, Cholesterol 121.8, Sodium 388.4, Carbohydrate 34.5, Fiber 2.7, Sugar 4.5, Protein 45.2

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