Origin Grilled Pork Tenderloins with Mango-Pineapple Salsa

This recipe draws inspiration from tropical cuisines that pair savory grilled meats with bright, fruity salsas. The balance of smoky pork and fresh mango-pineapple salsa reflects a fusion of Caribbean and Latin American flavors.

What I Love About This Recipe

The pork is flavorful and tender, with a smoky char that pairs beautifully with the cool, sweet, and slightly spicy salsa. It’s a colorful and refreshing dish that feels special but is simple enough for a weekday dinner or a cookout.

Also Read : Chicken Pot Pie with Crescent Rolls

Grilled Pork Tenderloins with Mango-Pineapple Salsa

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 cup diced fresh mango

• 1 cup diced fresh pineapple

• ¼ cup red onion, finely chopped

• 1 jalapeño, finely diced (optional, for heat)

• 2 tbsp fresh cilantro, chopped

• 1 tbsp lime juice

• Salt to taste

Directions

• Preheat grill to medium-high heat.
• Rub the pork tenderloins with olive oil, then season with salt, pepper, smoked paprika, and garlic powder.
• Grill the tenderloins, turning occasionally, until the internal temperature reaches 145°F (63°C), about 15–20 minutes.
• While pork cooks, prepare the salsa by combining mango, pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
• Once pork is done, let it rest for 5 minutes before slicing.
• Serve sliced pork topped generously with the mango-pineapple salsa.

Notes

• You can marinate the pork ahead of time in the seasoning for extra flavor.
• For even more flavor, add a pinch of cumin or chili powder to the seasoning rub.
• Adjust the heat of the salsa by adding or omitting the jalapeño.

The post Grilled Pork Tenderloins with Mango-Pineapple Salsa appeared first on RecipeWikki.

Origin of the Recipe

Artichokes have been enjoyed since ancient times, originally cultivated by the Greeks and Romans. Grilling them, however, became popular in Mediterranean and Californian cuisine, where fresh artichokes are abundant. The smoky flavor complements their natural earthiness, making them a favorite for summer cookouts!

Why You’ll Love Grilled Artichokes Over Steamed Ones

• Smoky and slightly crispy edges
• Enhanced flavor from the grill
• Pairs beautifully with dips like garlic aioli or lemon butter
• Perfect for BBQs and outdoor gatherings

Also Read : The Best Dry-Roasted Chickpea Recipe

Grilled Artichokes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

400

kcal

Ingredients

• 2 large fresh artichokes

• 1 lemon, cut in half

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

• For the Dipping Sauce (Optional)

• ¼ cup mayonnaise or Greek yogurt

• 1 tbsp lemon juice

• 1 clove garlic, minced

• ½ tsp Dijon mustard

• ½ tsp salt

• ½ tsp black pepper

Directions

• Trim the artichoke stems and remove small outer leaves.
• Slice about 1 inch off the top and cut each artichoke in half lengthwise.
• Use a spoon to scoop out the fuzzy choke in the center.
• Rub the cut sides with lemon to prevent browning.
• Bring a large pot of salted water to a boil.
• Add artichoke halves and boil for about 10-12 minutes until slightly tender.
• Drain and pat dry.
• Preheat the grill to medium-high heat.
• Brush the artichokes with olive oil and sprinkle with garlic, salt, pepper, and chili flakes.
• Place artichokes cut-side down on the grill.
• Grill for 5-7 minutes per side, until they have nice grill marks and a smoky aroma.
• In a small bowl, mix all the sauce ingredients.
• Adjust seasoning to taste.
• Transfer the grilled artichokes to a plate.
• Squeeze fresh lemon juice over them.
• Serve with the dipping sauce on the side.

Notes

• You can skip parboiling, but grilling time will be longer.

The post Grilled Artichokes appeared first on RecipeWikki.

Origin Kofta Kebabs

Kofta kebabs have deep historical roots in Middle Eastern, Mediterranean, and South Asian cuisines. The word kofta comes from the Persian word kufta, meaning “to grind” or “pound,” referring to the minced meat preparation. These kebabs have been a staple in Ottoman, Persian, and Indian cuisine for centuries, with variations found across different regions.

What I Love About It:

Kofta kebabs are incredibly versatile—you can grill them, bake them, or even pan-fry them. The blend of spices creates an explosion of flavors, and they pair well with various dips and sides. Whether served as an appetizer or a main dish, they always impress!

Also Read : Avocado Butter Recipe

Kofta Kebabs

Recipe by RecipeWikkiCourse: Recipes

Servings

24

servings

Prep time

45

minutes

Cooking time

5

minutes

Calories

35

kcal

Ingredients

• 500g ground lamb or beef (or a mix of both)

• 1 small onion, finely grated

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped (optional)

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika

• ½ tsp ground cinnamon

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp red chili flakes (optional, for spice)

• 1 tbsp olive oil

• 1 tbsp breadcrumbs (optional, for texture)

• 1 egg yolk (optional, for binding)

Directions

• In a mixing bowl, combine ground meat, grated onion, minced garlic, chopped parsley, mint, and all the spices.
• Add olive oil and mix everything thoroughly until well combined.
• If the mixture feels too wet, add breadcrumbs. If it’s too dry, a splash of olive oil helps.
• Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors blend.
• Divide the meat mixture into equal portions.
• Wet your hands slightly and shape each portion into a long sausage-like shape around skewers. Press gently to ensure they hold their shape.
• Preheat your grill to medium-high heat.
• Lightly oil the grates and grill the kebabs for 8–10 minutes, turning occasionally, until browned and cooked through.
• Heat a grill pan or skillet over medium-high heat with a little oil.
• Cook the kebabs for 3–4 minutes per side until fully cooked.
• Preheat oven to 400°F (200°C).
• Place kebabs on a baking sheet lined with parchment paper and bake for 15–20 minutes, flipping halfway.
• Arrange the kofta kebabs on a plate with warm pita bread, fresh veggies, and a side of tzatziki or hummus.
• Garnish with lemon wedges and fresh herbs.

Notes

• No skewers? Shape them into small patties and cook as meatballs instead.
• For extra smoky flavor, brush the kebabs with butter or ghee while grilling.

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