Pork Tenderloin With Mango Peach Avocado Salsa Recipes

SPICED PORK TENDERLOIN AND AVOCADO SALSA

Steps:

• Preheat oven to 400°F.
• Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

AVOCADO-MANGO SALSA

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

PORK TENDERLOIN W/ HONEY AND SESAME SEED AND PEACH AVOCADO SALSA

Steps:

• Combine first 5 ingredients.
• Place the tenderloin in a zip-loc bag and add the mixture.
• Chill for at least 6 hours.
• Remove pork from the marinade and discard the marinade.
• Stir the honey and brown sugar together.
• Brush the pork with the honey mixture and sprinkle with the sesame seeds.
• Place on a lightly greased rack in a roasting pan (I buy a throw away pan because the honey can make cleaning up a real chore-much easier to pitch the pan than cleaning it).
• Bake at 400 degree oven for 25-30 minute.
• or until meat thermometer in thickest part reaches 160 degrees.
• Cut pork into slices and serve with peach-avocado salsa.
• Peach-avocado salsa: 1 cup peeled, diced fresh peaches- I use 2 peaches.
• 1 large tomato, diced.
• 1/2 cup diced avocado, 1 TBsp minced red onion, 1 TBsp lime juice, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp ground red pepper. Combine salsa ingredients in a large bowl.
• Cover and chill until ready to serve.

SPICY PORK TENDERLOIN WITH MANGO SALSA

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.

HONEY GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA

Steps:

• For the salsa:.
• Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
• For the pork:.
• Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
• Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
• Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
• Slice the pork and serve with the shallots and salsa.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

PORK TENDERLOIN WITH MANGO PEACH AVOCADO SALSA

Steps:

• Heat broiler. Line baking sheet with foil. Place pork on foil, brush with oil, and sprinkle with garlic salt and seasoning.
• Broil 10 minutes. Turn pork over and broil an additional 7-9 minutes or until inside temperature reaches 150 degrees F. Let stand 5 minutes before slicing.
• Meanwhile, in small bowl, combine salsa ingredients. Serve with sliced pork.