MANGO HABANERO PORK TENDERLOIN WITH CUBAN GUACAMOLE
Make and share this Mango Habanero Pork Tenderloin With Cuban Guacamole recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
- Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork.
- Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices.
- Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper.
- Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving.
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.
CHUNKY MANGO GUACAMOLE
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.
MANGO PORK TENDERLOIN
Discover a new favorite with our Mango Pork Tenderloin recipe. This Mango Pork Tenderloin recipe features a fresh mango and bacon stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
- Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
- Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
- Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.
Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
HABANERO AND MANGO GUACAMOLE
For the ultimate sweet-spicy combo, pair mango guacamole with fresh habanero chili peppers. Depending on your preferences, you can control the guac's heat with the number of pepper seeds you use. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with mango and habanero.
Nutrition Facts : Calories 150 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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