Pork Loin and Mango Salsa

If you read the last post, you know that I have been grilling a lot lately. Today I marinated a pork loin and topped it with a mango salsa. Making your own salsa is ingenuous. It taste better, and it is half the price. If you don't have time for all the chopping, buy the ingredients ready to go. A lot of supermarkets are making it easy to prepare a quick meal. I know Publix and Trader Joes both sell pre chopped veggies. All you have to do is add the seasoning.


Now you have no excuse. The markets are begging you to cook! Try it out and impress yourself.

Need for Pork Loin

1 1-2 lb. pork loin
1/4 c. olive oil
1 capful vinegar
2 t. raw honey
juice of 1 lime
zest of 1 lime
1/2 shallot chopped
1 T. chopped fresh parsley
1 clove garlic chopped
1 t. smoked paprika
1 t. cumin
1 t. chili powder
Salt & Pepper

Need for Mango Salsa

1 red pepper chopped
1 mango chopped
1 jalapeno seeded and chopped
1 large tomato
1 scallion chopped
1/4 t. cumin powder
1/4 t. chili powder
1 T. cilantro (I used parsley)
juice of 1 lime
Salt & Pepper

Prepare

Salt and pepper the pork loin. Combine the paprika, cumin, and chili powder in a small bowl. Smother the pork loin in this dry rub.


Whisk together all of the liquids of the marinade. Fold in the chopped ingredient, salt and pepper, and mix. Place the pork loin in the marinade. Allow to marinate up to 24 hours.


Preheat the grill. Grill each side of the tenderloin approximately 7 minutes or until the internal temperature reaches at least 140 degrees F.


While the tenderloin is cooking prepare the salsa. Combine all of the salsa ingredients in a small bowl and let the flavors marry together at room temperature.

I served this tenderloin with some fresh spring vegetables.

Lemon Pepper Chicken Wings

Ain't no thing, but a chicken wing, and these chicken wings are delish!

Need

2 1/2 lbs chicken wings (drums and flats)
1 head of fresh minced garlic
Juice of 1 lemon
Zest of 1 lemon
1 tbspn olive oil
1 tbspn of melted ghee or butter
2 tspn of fresh ground pepper
dash of salt
1 tspn of dried parsley
Preheat oven 425

Prepare

I started by rendering off some of the fat on the chicken wings. I wanted to make sure they were crispy. That is really hard to do when baking and without drying the wings out. I borrowed Alton Brown's method of steaming the wings first. (click on picture to the right) I didn't have a steamer, so I just created one with a colander and stock pot. I boiled the water and set the colander with wings inside on top. I wrapped the entire creation in foil and let it get for 13 minutes. It got the job done!

1. Once the wings are steamed, dry them off.
2. Line a cookie sheet with parchment paper.
3. Place a cooling rack on top of the cookie sheet and put the dried wings on top.
4. Refrigerate for one hour.
5. Place the cooling rack with cookie sheet in the oven for 20 minutes.
6. Turn the wings over and cook for another 20 minutes.

While the wings are cooking, make the sauce. Because ghee conceals quickly, I would make the sauce when the wings have about 5 minutes left. Combine all the lemon juice, melted ghee, pepper, lemon zest, salt, olive oil, and garlic in a large bowl and whisk. Toss the hot wings in the bowl until all the wings are coated. Plate the wings on a large platter and sprinkle with fresh ground pepper, lemon zest, and parsley. Feel free to add extra pepper and zest according to your taste.

Ben said, "make again," as he licked his fingers clean!

They are healthy and delicious!