Pork And Mango Recipes

PORK LOIN AND MANGO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chili powder and cocoa powder in a bowl; sprinkle over both sides of pork loin.
• Heat olive oil in a skillet over medium heat and brown pork loin on both sides, about 3 minutes per side. Transfer pork and juices to a baking dish.
• Roast in the preheated oven until pork is slightly pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Combine mango, shallot, cilantro, and lemon juice in a bowl. Slice pork loin and top with juices from the baking dish and mango mixture.

BOURBON-MANGO PULLED PORK

Steps:

• Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

MANGO PORK TENDERLOIN

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
• Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
• Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
• Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.

PORK AND MANGO CURRY

Steps:

• Toss the pork cubes in the flour to coat.
• Heat the oil and fry pork for 5 minutes until golden.
• Add the onion and red pepper and cook a further 3 minutes.
• Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
• Add the tomatoes, puree and stock, blending well.
• Add potatoes.
• Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
• Add the mango slices and cook a further 5 minutes or until potatoes are tender.
• Serve at once.

PORK & MANGO STIR-FRY

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

PORK AND MANGO

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.

THAI PORK CHOPS WITH MANGO

Steps:

• Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
• Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
• Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
• Preheat oven to 350 F.
• Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
• Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
• While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
• Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
• Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
• Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).