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Caribbean Pork with Corn and Papaya Salsa
Pork
2 pork tenderloins, 3/4 lb (375 g) each
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) allspice
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground cumin
1 tsp (5 mL) turmeric
1 tsp (5 mL) Xante Poire au Cognac
Salsa
1 cup (250 mL) corn, fresh or frozen
1 cup (250 mL) diced papaya
3/4 cup (175 mL) red onion, chopped
1/2 cup (125 mL) chopped cilantro
1 jalapeno pepper, seeded and minced
1 tbsp (15 mL) fresh lime juice
1/2 tsp (2 mL) salt
freshly ground black pepper
Remove any excess fat from tenderloins and brush with olive oil. Combine brown sugar, allspice, cardamom, cumin and turmeric in a small bowl and drizzle with cognac. Rub mixture evenly over pork, cover, and refrigerate for 3 hours or overnight.
Meanwhile, make salsa: In a medium-sized bowl, combine corn, papaya, onion, cilantro, jalapeno, lime juice, salt and pepper. Cover and refrigerate until ready to use. This will keep in the refrigerator for up to two days.
Preheat grill to high.
Grill tenderloins for 5 to 6 minutes per side or until internal temperature reaches 150 degrees F (65 degrees C) for medium. Remove from grill, tent with aluminum foil and let rest for 5 minutes, Slice pork into medallions and serve with salsa. Makes 6 servings.
Tropical Stir-Fried
Pork Tenderloin:
Makes 4 servings
1 pork tenderloin, 34 to 1 pound, cut into 12-inch cubes
1 can (20 ounces) pineapple chunks in juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons prepared Jamaican jerk spice or to taste
1/8 teaspoon ground red pepper (cayenne) or to taste
1 teaspoon vegetable oil
2 cups fresh broccoli flowerets
4 cups thinly sliced romaine lettuce leaves
14 cup slivered almonds (optional)
Preliminaries: Drain pineapple, reserving juice. Combine juice,
soy sauce, cornstarch, Jamaican jerk spice and cayenne; set aside.
Stir-fry vegetables, meat: Heat oil in large skillet over high
heat. Stir-fry broccoli 1 to 2 minutes. Add pork tenderloin;
stir-fry 5 to 6 minutes, until pork is just done.
Thicken the stir-fry: Push mixture from center of skillet. Stir
juice mixture to blend well; add to center of skillet; cook and
stir until thickened and bubbly. Add pineapple; cook and stir
1 to 2 min utes, until heated through.
Presentation: Serve on bed of lettuce, garnished with
almonds.
Accompaniments: Serve with pepper-cheese breadsticks,
canta loupe slices and orange sherbet for dessert.
Approximate nutritional analysis per serving: calories, 270;
fat, 10 grams; calories from fat, 33 percent; carbohydrates,
19 grams; protein, 29 grams; fiber, trace; cholesterol, 75 milligrams;
sodium, 340 milligrams.
Source: Adapted recipe, nutritional analysis from www.otherwhite-
meat.com from the National Pork Board
Island Pork With Mangos
Ingredients:
1/2 tsp. each dried leaf
thyme, ground cumin and salt
1/4 tsp. ground allspice and black pepper
1 tbsp. olive oil
4 bone-in pork loin chops
1 mango, peeled, pitted and cut into chunks
1 plum tomato, diced
1 tbsp. each peeled, finely chopped ginger and garlic
2 tbsps. chopped coriander or mint
In small bowl, stir seasonings together. Sprinkle over both sides
of pork. Heat oil in large frying pan over medium heat. Add pork;
heat until pork is cooked through, about 5 to 7 minutes a side.
Stir in mango, tomato, ginger and garlic; stir to heat through.
Transfer to a plate; spoon mango mixture over pork. Sprinkle
with coriander.
Serves 4.
Nutrition per serving: 225 calories; 9.9 g fat; 23 g protein;
11 g carbohydrate; 1.4 g fibre; 348 mg sodium.
Source: Maple Leaf Medallion Naturally pork.