Roasted Pork with Sticky Tamarind Mango Glaze

I was browsing the Food & Wine website the other day and HAD to try this recipe. It came out a little spicy(I might avoid the red pepper flakes next time), but overall flavor was really good! I found Tamarind balls in the market next door. The one time that place comes through for me! Jason told me i am making this again.
I served it with cous cous and plantain.
http://www.foodandwine.com/recipes/roasted-pork-with-sticky-mango-glaze

1. 
   

   1. 1/2 large mango, peeled and cut into 1/2-inch chunks (1 cup)
   2. 2 tablespoons sugar
   3. 1 1/2 teaspoons tamarind paste
   4. 1 teaspoon Worcestershire sauce
   5. 1/2 teaspoon soy sauce
   6. 1/4 teaspoon crushed red pepper
   7. 1/2 teaspoon vegetable oil
   8. 1 garlic clove, minced
   9. Salt and freshly ground pepper
   10. 1 tablespoon extra-virgin olive oil
   11. One 4-pound pork loin roast, tied
   12. 1/2 cup dry white wine
   13. 3/4 cup chicken stock or low-sodium broth
   1. Preheat the oven to 300°. In a blender, combine the mango chunks with the sugar, tamarind paste, Worcestershire sauce, soy sauce and crushed red pepper and puree until smooth.
   2. In a small saucepan, heat the vegetable oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mango puree, season with salt and pepper and bring to a simmer. Cook over low heat until slightly thickened, about 5 minutes.
   3. In a large ovenproof skillet, heat the olive oil until shimmering. Season the pork roast with salt and pepper. Add the roast to the skillet and cook over high heat, turning occasionally with tongs, until browned all over, about 7 minutes.
   4. Transfer the skillet to the oven and roast the pork for about 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Brush the mango glaze all over the roast, turning to coat it evenly. Continue to roast the pork until an instant-read thermometer inserted in the center registers 135°, about 5 minutes longer.
   5. Light the broiler. Brush some of the mango glaze and pan drippings over the pork and broil 8 inches from the heat for 5 minutes or until the glaze is slightly sticky and golden. Transfer the roast to a cutting board and let rest for 15 minutes.
   6. Meanwhile, pour off the fat from the skillet and set the skillet over moderately high heat. Add the wine and cook, scraping up any browned bits. Transfer to a small saucepan and simmer the jus until reduced by half, about 5 minutes. Add the chicken stock and simmer until slightly reduced, about 3 minutes longer. Season the jus with salt and pepper.
   7. Discard the strings from the roast and slice 1/3 inch thick. Serve with the jus.

Pecan Trout

I was a little leery of this recipe at first. I thought it might be too bland. Quite Opposite! This recipe is a KEEPER! It was extremely easy which always scores points, and the end result was stuff-your-face inducing. How do you like that description?

Next time I will only buy one Trout fillet for the two of us. We were each only able to finish half of the fish. It was enormous! The recipe called for adding lemon juice to the pecan mixture, and i must have been so hungry, I forgot. I remembered halfway through dinner and sprinkled some lemon juice over it. But, I actually like it better without the lemon juice. I also took one of the reviewers advice and sprinkled brown sugar over the pecans while in the pan. I put maybe a tablespoon in. Result was great. I have decided I hate parsley, so no parsley on our table.
I served it with green beans and cous cous. Jason hates rice(or hes very picky about rice), so cous cous is usually what we have on our plates.

http://www.epicurious.com/recipes/food/views/Sauteed-Trout-with-Pecans-241211
Heres my adapted recipe. Original is in above link.

• 2 trout fillets with skin
• 1/4 teaspoon cayenne
• 1/2 cup all-purpose flour
• 1 1/4 sticks unsalted butter, divided
• 3/4 cup pecans, chopped
• 1 table spoon brown sugar
  

Preparation

Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in brown sugar and spoon over trout.