Pineapple and Mango Pork Medallions, Sweet Ginger Rice, and Rum and Brown Sugar Grilled Pineapple

This weekend was a great one. Friday James and I had a date night where we went to dinner and a movie. Yesterday we went to the galleria and shopped all day.

Changed Zara on the back of our Acadia.

Bought Zara a whole bunch of new outfits! 

Then today we went to IHOP for breakfast and watched football the rest of the day. Couldn't ask for a better weekend! 

For dinner tonight I have been planning this Mango dish for a while. I made a dry rub yesterday for the pork and a wet marinade for it today. 

• 3 tablespoons paprika
  
• 2 teaspoons garlic powder
  
• 2 teaspoons seasoned salt
  
• 2 teaspoons ground black pepper
• 1 teaspoon ground red pepper flakes
  
• 1 teaspoon ground oregano and 1 teaspoon dry mustard.
• 
• 1/2 teaspoon chili powder.
  Mixed then rubbed on 2 pork tenderloins.

  Then put in a bag and let sit overnight in the fridge.

  For the wet marinade I put in a food processor 1/2 cup soy sauce

  

  • 1/2 cup white wine
    
  • 1/2 cup fresh orange juice
    
  • 1/4 cup ketchup
    
  • 3 tablespoons peeled and chopped fresh ginger and 4 to 5 peeled garlic cloves
    
  • 2 tablespoons brown sugar
    Then poured into the bag with the tenderloins and let sit in fridge for 6 hours.

    

    
    

    For the rice I cooked a cup of sushi rice by washing it in a strainer. Putt it in a sauce pan with a 1 1/4 cup of water and let sit for 30 mins. Then brought to a boil, covered for 20 mins at low heat. Then let sit covered for 10 mins. Put in a tbls of sweet chili sauce.

    Added 1 tbls of fish sauce. And a sprinkle of ground ginger.

    Then put in a 8x8 dish that I sprayed with pam and patted the rice down into the dish. Then put in the fridge for a couple hours.

    
    

    For the pineapple I peeled a fresh pineapple.

    Then cut into logs and put in a bowl with 1/4 a cup of Spiced Rum.

    Then added a large spoonful of brown sugar.

    Let sit till ready to grill. 

    
    

    For the mango sauce I cubed up 2 mangoes.

    Put in a sauce pan with 1/4 cup of sugar.

    

    And half a lemon squeezed.

    Brought to a boil for about 10 minutes till the mango softened and jellied then added 1/4 cup of sweet chili sauce.

    1/2 a cup of pineapple and mango jam.

    Boiled till softened.

    

    
    

    To finish the rice I took it out and put it in a cutting board.

    Cut it into triangles.

    

    And put in a large skillet with 2 tbls of vegetable oil.

    Fried till golden on one side then flipped and added a tbls of butter and fried till the other side was golden. 

    
    

    I took the pork out to come to room temperature 30 mins before I grilled it. Heated the grill up to high heat and set the oven at 350° 

    Put on the grill with a little veggie oil.

    Grilled all 4 sides and then put it in the oven for 20 mins till the temp read 165° Basting with the mango pineapple sauce every 5 minutes.

    Then pulled out and let rest for 10 mins.

    After the pork was out I grilled the pineapple till there were grill marks. Then sliced the pork into medallions and plated.

    Yum!!