Friday, July 10, 2009

Friday Foto: Mango-glazed Pork

Kelli and I are huge fans of sangria (red wine plus lots of added goodness), and one of the crucial ingredients in our particular version is mango. We rarely, however, use the whole mango. Such was the case recently, when we were left with about half a mango, sitting in our fridge screaming out to be used. Last night's dinner proved the outlet for our mango-in-waiting. We whipped up (by "we," I mean "Kelli") a mango glaze that we used on a grilled pork tenderloin. The glaze had sweetness from the mango that was tempered by onion and some "kick" provided by garlic, ginger, garam masala, and a bit of lemon. Here's the full info:

1 mango
1 small onion
1 garlic clove
1 tablespoon fresh ginger
1/2 teaspoon garam masala
Juice of one lemon
3 tablespoons olive oil

Place all the ingredients in a food processor and blend until smooth. Reserve some of the glaze to use as a sauce. With the remaining glaze, marinate the pork and baste while grilling.

Have a great weekend!
- Pete

5 comments:

Amanda on Maui said...

I have all of the ingredients. In fact, I have far too many mangos. But, I'd do this with chicken as I am not a fan of pork and pork is not a fan of me.

peterbronski said...

Hi Amanda... yes, the mango would go great with chicken! That was actually our first thought, but our chicken was frozen and our pork was thawed. We were really happy with how it turned out on pork, but chicken would be a winner, too. Ciao!

Cheers, Pete

gfe--gluten free easily said...

Oh, yeah ... this looks terrific! I am loving the mango taste lately. (Last night, I had a quesadilla made with some pineanpple-mango-chipotle salsa--oh my, it was good.)

Have you already shared your sangria recipe? Might as well make that and then use the leftover mango for pork or chicken. ;-) Or, is it a cookbook recipe? If so, I understand if you can't share it.

Thanks. Have a great weekend!
Pete

peterbronski said...

Hi Shirley... mango pineapple chipotle salsa sounds terrific! (We've done a mango pineapple salsa before, but I don't think we've ever done it with chipotle peppers before.) We haven't postd the sangria recipe yet...perhaps it'll have to be an upcoming Friday Foto. =)

Cheers, Pete

gfe--gluten free easily said...

Oooh, great idea for an upcoming Friday post! I'll be looking forward to it. Sounds like something that will be great to serve when we have a Mexican-themed support group meeting soon!

Shirley