ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
PORK ROAST WITH MANGO SALSA
"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
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
HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
- In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
- Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
- Serve pork over couscous with salsa spooned on top.
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