GRILLED PORK WITH AVOCADO SALSA
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.
Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA
Categories Fruit Juice Fry Orange Pork Rib Brandy Tortillas Boil Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
CHIPOTLE SALMON TACOS WITH AVOCADO SALSA
If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
- Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
- Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
- Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams
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