Melting in the City…with Mango Pork

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The city is literally boiling this weekend, with temperatures reaching 95 degrees; however, the humidity makes it feel like 110 degrees. Back in the pre-baby days, this made for a great excuse to head to a beer garden to ‘hydrate’ all day, however, with Charlotte in tow, we find ourselves running out of things to do. Yesterday we tried to be brave and face the heat, but found our selves in bed by 8:30 pm, a strong result of the sun sucking every ounce of energy out of us. With that being said, we haven’t wanted to cook too much this weekend, so this pork dish was a perfect refresher. It’s our usual pork with a spicy brine and fresh, cold mango salad on top. You could put this topping on chicken or fish too. We paired it with some simple rice and beans and a VERY chilled white wine 🙂

Charlotte continues to conquer the world by standing on anything she can get her hands on. Last week we tried a few new finger foods, such as baked beans (BIG love), prunes, and when mom got a little lazy, a fresh blueberry muffin (I can’t even tell you the last time I had one of those-WOW delicious).  I know I keep saying how fun it is becoming, but seriously each week gets better. She had her 9 month check up, and she is already 2 1/2 feet tall. I think I entered a state of shock, when the doctor closed the door with “See you at her 1 year.” HOW??

Ok, time to go blast the a/c…..Stay cool out there my friends!!!

Ingredients: serves 2-3

  • 1 lb of pork tenderloin
  • 1 mango; chopped
  • 1 bunch of scallions; diced
  • 1/4 tea spoon of chili powder
  • 1/4 tea spoon of cumin
  • t table spoon of kosher salt & pepper
  • For the pork brine: 
    • 2 jalapenos; charred and chopped
    • 3 cups of water
    • 3 table spoons of salt
    • 2 table spoon of lime juice
    • 1 table spoon of fennel seeds
    • 1 table spoon of pepper

Instructions:

  1. Combine brine ingredients above in a pot. Bring to a boil, then let simmer for about 5 minutes (until salt dissolves). Let cool to room temperature
  2. Once cooled, seal in zip lock bag with pork inside for 4-6 hours.
  3. Take pork out and dry off some with a paper towel. Season generously with salt and pepper on both sides.
  4. We cook the pork the same way we usually do, just with a different brine. See the steps here….Pork Tenderloin.
  5. Chop mango into bit size chunks. Sprinkle with cumin, chili powder spices, salt and pepper. Let sit in the refrigerator, sealed for 20 minutes to get it cold.
  6. Mix chopped scallions into the mango mix right before serving.

 

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