Pork Tournedos With Blackberry Gastrique And Mango Salsa Recipes

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

Ingredients

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

PORK AND MANGO SALSA BURRITO

Pork and Mango Salsa Burrito image

Provided by Marian Burros

Categories dinner, easy, weekday, main course

Time 15m

Yield 4 or 5 tortillas, enough for 2 very hungry people

Number Of Ingredients 11

Ingredients

4 or 5 9- or 10-inch flour tortillas
1 tablespoon canola or corn oil
8 ounces ground pork tenderloin
1 medium-size onion, peeled and chopped
1 large red pepper, cored, seeded and chopped
1/4 to 1/2 jalapeno, finely chopped
1 teaspoon ground cumin
Salt, optional
Freshly ground black pepper to taste
1/2 cup plain nonfat yogurt, at room temperature
Mango Salsa (see recipe)

Steps:

Preheat oven or toaster oven to 350 degrees. Wrap tortillas in foil and set aside.
Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces. Cook until onion is tender and pork is no longer pink.
Season to taste with salt and pepper.
Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly. Remove from stove so yogurt will not separate.
Spoon some of pork mixture down the center of a tortilla. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 6 grams, TransFat 0 grams

PORK TOURNEDOS WITH BLACKBERRY GASTRIQUE AND MANGO SALSA

Pork Tournedos with Blackberry Gastrique and Mango Salsa image

Categories Sauté Quick & Easy Vinegar Blackberry Pork Tenderloin Summer Jam or Jelly Gourmet

Yield Serves 6

Number Of Ingredients 7

Ingredients

Mango Salsa
3/4 cup red-wine vinegar
3 tablespoons seedless blackberry preserves
1/4 teaspoon salt
six 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
freshly ground black pepper
2 tablespoons unsalted butter

Steps:

Make gastrique:
In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique among 6 plates and top with pork and salsa.

MANGO SALSA

Mango Salsa image

Categories Sauce Fruit Onion No-Cook Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Lime Mango Mint Summer Healthy Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1 firm-ripe mango, pitted, peeled, and cut into 1/4-inch dice
2 tablespoons finely chopped red onion
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
2 tablespoons fresh mint leaves, chopped

Steps:

In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

PORK CHOPS WITH MANGO SALSA

Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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