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Coconut Curry Pork Skewers

Coconut-Curry-Pork-Skewers

Spread coconut on a baking sheet. Toast at 350ºF/180ºC for about 5 minutes, until lightly browned, stirring once. Chop large pieces of mango in chutney; combine chutney with honey, garlic and curry powder. Reserve half. Brush tenderloin lightly with oil;

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Grilled Mango and Pork Spinach Salad

Grilled-Mango-and-Pork-Spinach-Salad

If using bamboo skewers, presoak in water 1 hour. Cut pork into 1″/2.5 cm cubes. Preheat barbecue on high; reduce heat to medium. Thread pork cubes onto 4 skewers. Peel mangos; cut into 2″/5 cm pieces and thread onto second

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Pork Cutlet and Apple Panini

Pork-Cutlet-and-Apple-Panini

Slice bread in half lengthwise. Open and garnish 4 bottom slices with arugula, apple slices and cheese. Heat oil in a nonstick pan over high heat. Quickly cook cutlets, 1 – 2 minutes per side, depending on thickness. Add pork

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