GRILLED PORK WITH PEAR SALSA
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.
Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CHILI-SEARED PORK WITH PINEAPPLE SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the pineapple, tomato, lime juice, cilantro, and cumin. Toss to combine. Season with salt and black pepper, to taste. Set aside.
- Heat the oil in a large skillet over medium heat. Season the pork slices all over with chili powder. Place the slices in the hot skillet and sear 1 minute per side, until golden brown.
- Serve the pork slices with Pineapple Salsa spooned over top alongside Sauteed Green Beans.
- In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.
FRESH APPLE SALSA
A fresh apple salsa that combines tart apples with chile peppers, lime juice, cilantro, toasted walnuts, and ginger. A great appetizer!
Provided by BIGARLO609
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.
Nutrition Facts : Calories 101 calories, Carbohydrate 10.6 g, Fat 6.7 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 99.5 mg, Sugar 6.1 g
PEAR SALSA
This dish goes fast at holiday parties to pool parties. Good pear variety choices are Asian pear, Bartlett, Comice and Anjou, being all juicy and mellow. May be serve as a side dish with roast or smoked turkey or baked ham or chicken. VARIATION: Substitute 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.
Provided by gailanng
Categories Pears
Time 3h
Yield 3 cups
Number Of Ingredients 10
Steps:
- Whisk together in a medium-sized glass or porcelain bowl the oil, cilantro or parsley or mint, chile peppers, garlic, tequila, salt and the black pepper.
- Stir in the diced pear, onion and bell pepper and mix gently to combine well. Cover the bowl and marinate the salsa at least 3 hours, preferably at room temperature, and then cover and chill slightly, if desired.
- Variation: Substitute 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.
SMOKED APPLE PORK BUTT
Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.
Provided by CarolynUp
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 13h10m
Yield 14
Number Of Ingredients 23
Steps:
- Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
- Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
- Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
- Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
- Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
- Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
- Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
- Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g
PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
APPLE PEAR SALSA WITH CINNAMON CHIPS
For a unique treat that's always a hit at fall get-togethers, try this easy appetizer. The salsa is packed with crunchy apples, grapes and pears, which are so fun to scoop up with crisp cinnamon chips. -Courtney Fons, Brighton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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- Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.
- Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.
- Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.
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