TROPICAL SPRING SALSA WITH PORK
As you know, pork tenderloin tastes terrific with fruit. So it's no surprise that a medley of fruit works, too-in this citrusy salsa for example.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 12 servings, 3 oz. cooked pork and 2 Tbsp. salsa each.
Number Of Ingredients 7
Steps:
- Mix all ingredients except pork until well blended.
- Serve over hot sliced pork.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
TROPICAL GRILLED PORK CHOPS
Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.
Provided by EVE11
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
- Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
- To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
- Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
- Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
- Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 37.1 g, Cholesterol 37 mg, Fat 7.2 g, Fiber 2 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 928.4 mg, Sugar 33.6 g
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
TROPICAL SALSA FRESCA
Provided by Food Network
Time 20m
Yield about 5 cups
Number Of Ingredients 11
Steps:
- Toss and serve with chips or as an accompaniment to pork, chicken, or fish.
CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA
The ripe, tropical flavors of this salsa couldn't find a better partner than the curry-inspired rub. Tastes wonderful on pork, chicken or turkey! Recipe from Pamela Anderson & Fine Cooking 79, pp. 42 July 1, 2006 edition. Have tweaked the recipe a bit!! See if you like it! :)
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE SPICE RUB:.
- In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
- MAKE THE SALSA:.
- In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
- Let stand while you grill the meat.
- Before serving, adjust the lime juice, salt, and pepper to taste.
- PREPARE THE FIRE AND THE MEAT:.
- Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
- While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
- Clean the hot grate with a wire brush; oil the grate.
- Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
- Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
- Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
- Transfer to a serving platter and let rest for 5 minutes.
- Serve with the paired salsa spooned alongside or over the meat.
- Drink Suggestions.
- If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.
Nutrition Facts : Calories 396.7, Fat 16.8, SaturatedFat 4.8, Cholesterol 124, Sodium 386.3, Carbohydrate 19.8, Fiber 2.4, Sugar 14, Protein 41
TROPICAL SWEET AND SPICY PORK TENDERLOIN
When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.
TROPICAL SALSA WITH GRILLED MANGO
I'm proud of this creation! Delicious, exciting salsa that is a perfect compliment to grilled chicken, grilled or broiled fish, and grilled pork.
Provided by UNCLEBEN1980
Categories Appetizers and Snacks Fruit
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
- Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
- Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Nutrition Facts : Calories 50.1 calories, Carbohydrate 9.5 g, Fat 1.7 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 195.2 mg, Sugar 7.2 g
PINA COLADA PORK CHOPS WITH TROPICAL FRUIT SALSA
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour., Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes., Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.), Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.
Nutrition Facts : Calories 417 calories, Fat 23g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 373mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 35g protein.
CAJUN PORK TENDERLOIN WITH TROPICAL SALSA
Steps:
- Preheat the oven to 350°F.
- Rub the tenderloin evenly with the olive oil. Then rub the Cajun seasoning evenly over it. Let it stand for 15 minutes.
- Heat a large ovenproof nonstick skillet over medium-high heat. When the pan is hot, lightly mist it with spray. Cook the tenderloin until it is just browned all over, 4 to 5 minutes. Remove it from the heat. Using a pastry brush or your fingers, rub the honey evenly over the tenderloin. If one end is very narrow, tuck it under to make it an equal thickness with the rest of the tenderloin. Transfer the pan to the oven and cook the tenderloin (uncovered) until there is just a hint of pink inside or a meat thermometer reaches 155°F, l6 to l8 minutes.
- Remove the tenderloin from the oven and immediately place a sheet of foil loosely over it (not over the whole pan). Allow it to sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with salsa.
- nutrition information
- Each (4 ounces pork plus 1/3 cup salsa) serving has:
- Calories: 222
- Protein: 30g
- Carbohydrates: 12g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 92mg
- Fiber: 0g
- Sodium: 809mg
TROPICAL SPRING SALSA WITH PORK
Make and share this Tropical Spring Salsa With Pork recipe from Food.com.
Provided by LMillerRN
Categories Pineapple
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- MIX all ingredients except pork until well blended.
- SERVE over hot sliced pork.
Nutrition Facts : Calories 193.2, Fat 8.6, SaturatedFat 3.3, Cholesterol 75.5, Sodium 80.7, Carbohydrate 4.4, Fiber 0.9, Sugar 3.1, Protein 23.7
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