Pork Roast With Mango Salsa Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
• After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
• On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
• In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

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.

Steps:

• Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
• In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

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, turing occasionally.
• In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
• Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.

Steps:

• Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
• Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
• Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
• In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
• Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.