Best 6 Chili Rubbed Pork With Mango Salsa Recipes

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**Tantalize your taste buds with a culinary journey to the world of flavors with our Chili Rubbed Pork with Mango Salsa recipe!**

Embark on a savory adventure as you explore the harmonious blend of sweet, tangy, and smoky notes in this dish. Succulent pork shoulder is generously coated in a tantalizing chili rub, infusing every bite with a delightful warmth and depth of flavor. Roasted to perfection, the pork emerges with a tender and juicy interior, while its crisp outer layer offers a satisfying crunch.

Complementing the savory pork is a vibrant and refreshing mango salsa, a symphony of tropical flavors. Sweet and juicy mangoes are combined with a medley of fresh ingredients, including red onions, cilantro, and jalapenos, creating a salsa that bursts with flavor in every spoonful.

This recipe is an ode to the perfect balance between sweet, savory, and spicy, making it a versatile dish that can be enjoyed as a main course or as part of a tantalizing spread. Whether you're hosting a backyard barbecue or seeking a flavorful weeknight dinner, this Chili Rubbed Pork with Mango Salsa is sure to become a favorite.

Here are our top 6 tried and tested recipes!

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS



Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

Steps:

  • In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
  • In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
  • Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
  • Serve pork over couscous with salsa spooned on top.

CHILI-RUBBED PORK CHOPS



Chili-Rubbed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 large onions
1/3 cup New Mexico chili powder
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)

Steps:

  • Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
  • Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
  • Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams

CHILI RUBBED BBQ PORK CHOPS



Chili Rubbed BBQ Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 loin pork chops
Garlic salt (recommended: Lawry's)
Black pepper
2 tablespoons chili seasoning (recommended: McCormick's)
1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece)
1 can drained, sliced mangos
1 can tomatoes with green chilies
1 lime, cut in half
Salt and freshly ground black pepper
2 tablespoons fresh cilantro, chopped

Steps:

  • Warm Mango Salsa, recipe follows
  • Preheat broiler.
  • Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
  • Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
  • Once heated through stir in chopped cilantro and serve with pork chops.

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

Steps:

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHILI-RUBBED PORK TENDERLOIN



Chili-Rubbed Pork Tenderloin image

To make the pork on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all sides. Then transfer to indirect heat until pork reaches desired doneness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil, plus more for grill pan
3 garlic cloves, minced
1 tablespoon chili powder
1 pork tenderloin (about 1 pound)
1 1/2 tablespoons sesame seeds
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
  • Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
  • Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

SPICY PORK TENDERLOIN WITH MANGO SALSA



Spicy Pork Tenderloin with Mango Salsa image

Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 14

1 pork tenderloin (1 pound)
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
MANGO SALSA:
1 medium mango, peeled and cubed
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey

Steps:

  • Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • For a spicier rub, increase the amount of chili powder or cayenne pepper.
  • If you don't have a food processor, you can chop the mango and red onion by hand.
  • For a smoother salsa, strain it through a fine-mesh sieve.
  • Serve the pork with your favorite sides, such as rice, beans, or tortillas.
  • Pork shoulder and lime wedges would suffice if you're in a real hurry.

Conclusion:

This chili-rubbed pork is a flavorful and juicy dish. It's perfect for a special occasion or a casual weeknight dinner. The mango salsa adds a sweet and tangy flavor to the pork, and it's a great way to use up fresh mangoes. The pork and salsa can be made ahead of time, making it a great option for busy weeknights.

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