Tropical Pork Loin Recipes

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

ROASTED PORK LOIN WITH TROPICAL FRUITS

Steps:

• Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer 2 minutes. Add prunes and apricots. Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
• Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to room temperature. Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through. Open as for book. Sprinkle cut side with some of onion. Close pork. Place in 13x9x2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.
• Preheat oven to 375°F. Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. Discard pork marinade; pat pork dry. Open pork as for book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie pork in several places with kitchen string to keep filling in place. Season with salt and pepper.
• Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Transfer to large roasting pan. Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes. Place pork on platter; reserve pan juices. Tent pork with foil and let stand 20 minutes.
• Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.

TROPICAL PORK CHOPS

Steps:

• In a saucepan, combine the first 8 ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.

TROPICAL PORK LOIN

Steps:

• Add mangoes to food processor; process until smooth.
• Pour 2 cups mango puree into a large shallow dish or heavy zip-lock plastic bag; chill remaining puree.
• Add onion and the next 5 ingredients to dish or bag; stirring well; add roast, turning to coat.
• Cover or seal, marinate in refrigerator 6-8 hours, turning roast occasionally.
• Remove roast, reserving ½ cup marinade.
• Place roast on a rack in a lightly greased boiler pan; pour reserved ½ cup marinade over roast.
• Bake in a preheated 325° oven for 1 ½ hours or until a thermometer inserted in the thickest part registers 160°.
• Broil 5 ½ inches from heat (with electric oven door partially opened) 5 minutes or until lightly browned.
• Remove roast to serving platter and keep warm; reserve ¼ cup drippings in broiler pan.
• Add remaining mango puree to reserved pan drippings; cook over medium heat until sauce is thoroughly heated, stirring occasionally.
• Sprinkle coconut over roast; serve with sauce.