Pork Loin And Mango Recipes

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MANGO-CHUTNEY GLAZED PORK LOIN ROAST



Mango-Chutney Glazed Pork Loin Roast image

A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.

Provided by LivininGTown

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 10

Number Of Ingredients 9

1 (2 1/2 pound) center-cut boneless pork loin roast
1 tablespoon tandoori paste, or to taste
12 ounces mild shredded mango chutney
2 tablespoons apricot jam
1 tablespoon dehydrated onion flakes
2 cups water
2 slices pineapple, cubed
1 tablespoon dried cranberries
1 tablespoon chopped candied orange peel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g

PORK AND MANGO



Pork and Mango image

Provided by Cat Cora

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1 quart canola oil, for frying
1 pork tenderloin, about 2 pounds
1 bottle pick-a-peppa sauce
1 large mango, medium diced
1/2 red onion, finely diced
1 medium red pepper, finely diced
1 serrano chile, finely diced
1/8 cup white wine vinegar
3/4 cup olive oil, plus 1 tablespoon
Cilantro, finely chopped
1/2 lemon, juiced
Salt and freshly ground black pepper
1 plantain, peeled and sliced thinly
3 scallions, sliced thinly for garnish

Steps:

  • Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying.
  • Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, chile, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve.

ROAST PORK LOIN WITH MANGO DEMI-GLAZE



Roast Pork Loin with Mango Demi-Glaze image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 (2 to 3-pound) boneless pork loin
1 tablespoon chopped rosemary leaves
1 tablespoon chopped thyme leaves
1 tablespoon chopped parsley leaves
3 tablespoons grapeseed oil
Salt and freshly ground black pepper
1 quart beef stock
1 red onion, quartered
2 sprigs each: parsley, thyme and rosemary
2 cups red wine
1 teaspoon granulated sugar
Salt and freshly ground black pepper
1 cup mango puree
2 tablespoons butter, room temperature

Steps:

  • Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
  • In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

PORK AND MANGO SALAD



Pork and Mango Salad image

Make and share this Pork and Mango Salad recipe from Food.com.

Provided by ellie_

Categories     Mango

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
2 1/2 teaspoons olive oil, divided
3 teaspoons sesame seeds, divided
2 garlic cloves, minced
1/2 teaspoon pepper
1 cup pineapple juice
2 tablespoons lime juice
1/8 teaspoon cayenne pepper
1 dash salt
8 cups salad greens, torn
1 cup daikon radish, peeled and sliced
1 red bell pepper, chopped
1/2 red onion, sliced
1 mango, peeled, pitted and cut into 1/2 inch cubes
1/4 cup cilantro, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Place pork in roasting pan, brush pork with 1/2 teaspoon olive oil. Combine 2 teaspoons sesame seeds, garlic and pepper in a small cup and press evenly over the sides of the pork, coating evenly. Roast uncovered fro 20-30 minutes or until meat temperature registers 155 degrees. Cover and allow to stand for 5-10 minutes or until meat thermometer registers 160 degrees. Thinly slice pork.
  • In a small saucepan over medium high heat cook pineapple juice uncovered for 10 minutes or until reduced to about 1/3 cup. Remove from heat and allow to cool. Stir lime juice, remaining olive oil (2 tsp), cayenne and salt into the pineapple juice.
  • Arrange salad greens in a serving platter and top with the radish, red pepper, red onion and mango. Arrange pork slices down center of salad. Sprinkle with cilantro and drizzle with dressing. Toast remaining sesame seeds in an ungreased small skillet over medium heat for 3-5 minutes. Sprinkle over salad.

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"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

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

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

MANGO GLAZED PORK LOIN



Mango Glazed Pork Loin image

Glazed pork loin is one of the most favorable entrees that I make for my friends. Tender, sweet and sour, moist and delicious. And if there is left-overs, which isn't often, you can easily put together a sandwich on a Kaiser roll, or maybe on some Hawaiian bread.

Provided by Darci Juris

Categories     Pork

Time 1h

Number Of Ingredients 12

GLAZE
2 jar(s) apricot or mango jam
2 Tbsp dijon mustard
2 Tbsp apricot brandy or cognac (or dry white wine)
1 tsp ground ginger
1 tsp all spice
2 Tbsp orange juice, fresh
optional: cut mango or apricot pieces and add to glaze
PORK
1-2 pork loins
olive oil, extra virgin
salt and pepper

Steps:

  • 1. For the glaze, combine all ingredients together in a medium sauce pan over medium-low heat. Bring to a simmer and cook for about 15 minutes. When done, pour about 1/3 of the sauce into a bowl for glazing use.
  • 2. Rub the pork loin with olive oil and season with salt and pepper. Set aside.
  • 3. Heat grill to medium-low. Cook pork loin for approximately 30 minutes, turning and glazing every 5 minutes.
  • 4. When done, remove and let sit for 10 minutes before serving. Serve with remaining glaze. Goes great with my Brown Rice Medley recipe.

PORK TENDERLOIN WITH MANGO RELISH



Pork Tenderloin with Mango Relish image

Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 pork tenderloins (3/4 pound each)
MANGO RELISH:
1 medium mango, peeled and chopped
2 plum tomatoes, seeded and chopped
1/3 cup chopped onion
1/3 cup chopped seeded peeled cucumber
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice

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.

Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH MANGO CHUTNEY



Pork Tenderloin with Mango Chutney image

Categories     Fruit     Ginger     Low Fat     Mango     Pork Tenderloin     Curry     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
1 tablespoon chopped seeded jalapeño chili
1/4 teaspoon ground turmeric
2 tablespoons fresh lime juice
Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

Steps:

  • Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
  • Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE



Pork Tenderloin with Spicy Pineapple-Mango Sauce image

If you're looking for something deliciously different and elegant to serve your guests, try this simply irresistible recipe!

Provided by Francine Lizotte

Categories     Pork

Time 50m

Number Of Ingredients 13

1 large pork tenderloin, silverskin removed
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp olive oil
1 large mango, peeled and chopped (reserve 1/4 cup)
1 c pineapple, cubed (reserve 1/4 cup)
1 Tbsp ghee butter
1 large habañero pepper, seeded, ribs removed and finely chopped
red peppers, finely chopped (roughly the same amount than the habañero)
2 large cloves garlic, pressed
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey
1 pinch ground himalayan sea salt
1/4 c 35% heavy cream

Steps:

  • 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
  • 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
  • 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When 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 heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
  • 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

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