I am so happy to welcome back my friend, Amber of If It Bakes You Happy!! You'll remember her last guest post was these amazing PBJ Granola Cookie Bars. We've decided to make guest posting on each other's blogs a monthly occurrence and this time we're celebrating GRILLING!! Just in time for you to plan for Memorial Day!!
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Did you know that May is National Barbecue Month? I didn't, until recently. Really, it makes perfect sense. In many places, May is the official welcoming month of summer, warmer weather, and grilling. That is definitely how it is here in Wyoming. Our weather is pretty unpredictable, up until about the end of May when we can USUALLY begin to count on warmer temperatures. Mother Nature still throws in some twists for us even in the summer months, but come Memorial Day weekend, you can bet we're all outside worshiping the sun, basking in the glorious warmth that is so welcome after many long, cold, windy months.
I am so thrilled to be back on the lovely Elizabeth's blog, guest-posting to celebrate this wonderful National Barbecue Month while she is busy over on my site discussing her delicious steakhouse-inspired burger. Be sure to check it out! Her picture had my mouth watering at first glance. Our hope with these guest posts this month is that you will find some Memorial Day weekend menu inspiration with our grilled entrees in honor of National Barbecue Month.
The recipe I created for our grilling celebration is Grilled Chili Lime Pork Loin with Spicy Mango Salsa. This recipe kind of developed itself out of necessity, as I had a TON of produce I needed to use and use quickly before it spoiled. Lucky for me, the flavor combinations were a huge success, and this will definitely be something we make again.
Grilled Chili Lime Pork Loin with Spicy Mango Salsa
For the Pork:
- 1 3-lb. pork tenderloin, cut in half for shorter cook time
- 3 tbsp. pineapple juice
- 2 tbsp. canola oil
- Juice of 3 limes (approximately 1/4 to 1/3 cup)
- 1/2 tsp. EACH garlic powder, black pepper, and seasoned salt
- 1 heaping tsp. chili powder, or more if you like a little extra kick
For the Mango Salsa:
- 1 large, ripe mango, peeled and diced
- 2 apricots, peeled, pitted, and diced
- 1/2 large, red bell pepper, seeded and diced
- 1/2 fresh jalapeno pepper, seeded and diced
- 1 serrano pepper, seeded and diced
- 1 to 2 tbsp. pineapple juice
- couple squeezes of fresh lime juice
1. To prepare your pork tenderloin:
- Mix the pineapple juice, canola oil, lime juice, garlic powder, black pepper, seasoned salt, and chili powder together in a large Ziploc bag. Cut pork tenderloin in half to shorten cooking time, then place the meat into the bag with the marinade. Seal tightly, then shake and rub to get mixture on the meat. Let marinate for at least 30 minutes, up to 2 hours. Let pork sit at room temperature for the last 30 minutes of marination.
- Heat grill to approximately 350 to 400 degrees F. (We have a heck of a time keeping our temperature consistent, so this is a broad range...) Grill pork, flipping and rotating the tenderloins every 10 minutes or so, until you have an evenly grilled piece of meat with an internal temperature of at least 145 degrees F. Remove to cutting board or large plate and let rest for 15 minutes before cutting.
2. To make the salsa:
- Mix all fruit and vegetables together in a small bowl. Mix in pineapple juice and lime juice. Refrigerate until ready to use. Best if made a few hours ahead to allow the flavors time to blend with one another in the fridge.
We made brown rice to accompany this dish (which could also be made on the grill since all you need is boiling water!), and it was delicious. We topped the brown rice with the grilled pork loin, then topped the pork loin with the salsa mixture. Sweet, spicy, savory- this dish really hit them all, and the balance between those oftentimes competing sensations is perfect. You can certainly adjust the heat in this dish by moderating your amount of spices and peppers in the salsa. (I tend to be a little wussy when it comes to heat in dishes, and this was just right for me...)
Source: If It Bakes You Happy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Did you know that May is National Barbecue Month? I didn't, until recently. Really, it makes perfect sense. In many places, May is the official welcoming month of summer, warmer weather, and grilling. That is definitely how it is here in Wyoming. Our weather is pretty unpredictable, up until about the end of May when we can USUALLY begin to count on warmer temperatures. Mother Nature still throws in some twists for us even in the summer months, but come Memorial Day weekend, you can bet we're all outside worshiping the sun, basking in the glorious warmth that is so welcome after many long, cold, windy months.
I am so thrilled to be back on the lovely Elizabeth's blog, guest-posting to celebrate this wonderful National Barbecue Month while she is busy over on my site discussing her delicious steakhouse-inspired burger. Be sure to check it out! Her picture had my mouth watering at first glance. Our hope with these guest posts this month is that you will find some Memorial Day weekend menu inspiration with our grilled entrees in honor of National Barbecue Month.
The recipe I created for our grilling celebration is Grilled Chili Lime Pork Loin with Spicy Mango Salsa. This recipe kind of developed itself out of necessity, as I had a TON of produce I needed to use and use quickly before it spoiled. Lucky for me, the flavor combinations were a huge success, and this will definitely be something we make again.
Grilled Chili Lime Pork Loin with Spicy Mango Salsa
For the Pork:
- 1 3-lb. pork tenderloin, cut in half for shorter cook time
- 3 tbsp. pineapple juice
- 2 tbsp. canola oil
- Juice of 3 limes (approximately 1/4 to 1/3 cup)
- 1/2 tsp. EACH garlic powder, black pepper, and seasoned salt
- 1 heaping tsp. chili powder, or more if you like a little extra kick
For the Mango Salsa:
- 1 large, ripe mango, peeled and diced
- 2 apricots, peeled, pitted, and diced
- 1/2 large, red bell pepper, seeded and diced
- 1/2 fresh jalapeno pepper, seeded and diced
- 1 serrano pepper, seeded and diced
- 1 to 2 tbsp. pineapple juice
- couple squeezes of fresh lime juice
1. To prepare your pork tenderloin:
- Mix the pineapple juice, canola oil, lime juice, garlic powder, black pepper, seasoned salt, and chili powder together in a large Ziploc bag. Cut pork tenderloin in half to shorten cooking time, then place the meat into the bag with the marinade. Seal tightly, then shake and rub to get mixture on the meat. Let marinate for at least 30 minutes, up to 2 hours. Let pork sit at room temperature for the last 30 minutes of marination.
- Heat grill to approximately 350 to 400 degrees F. (We have a heck of a time keeping our temperature consistent, so this is a broad range...) Grill pork, flipping and rotating the tenderloins every 10 minutes or so, until you have an evenly grilled piece of meat with an internal temperature of at least 145 degrees F. Remove to cutting board or large plate and let rest for 15 minutes before cutting.
2. To make the salsa:
- Mix all fruit and vegetables together in a small bowl. Mix in pineapple juice and lime juice. Refrigerate until ready to use. Best if made a few hours ahead to allow the flavors time to blend with one another in the fridge.
We made brown rice to accompany this dish (which could also be made on the grill since all you need is boiling water!), and it was delicious. We topped the brown rice with the grilled pork loin, then topped the pork loin with the salsa mixture. Sweet, spicy, savory- this dish really hit them all, and the balance between those oftentimes competing sensations is perfect. You can certainly adjust the heat in this dish by moderating your amount of spices and peppers in the salsa. (I tend to be a little wussy when it comes to heat in dishes, and this was just right for me...)
Source: If It Bakes You Happy
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