Filipino Best Recipes: Grilled Pork with Pineapple-Cucumber Sauce

WHAT YOU WILL NEED:
1 can (20 oz.) Dole Pineapple Chunks
2 teaspoons finely grated orange peel
1 large orange, peeled and coarsely chopped
1 cup peeled, seeded and chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
3 tablespoons honey
1 tablespoon mustard
1 tablespoon seeded and finely chopped chili
2 large cloves garlic, finely chopped
2 to 2-1/2 pounds pork tenderloin

HERE'S HOW:

1. Drain pineapple chunks; reserve juice. Set aside.
2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator.
4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with Pineapple-Cucumber Salsa.

Rich in Potassium and Vitamin C.

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Classic With Twists Recipes:

Fiesta Paksiw

Laksa

Hinalog

Pork Chop Steak

Pina Beef Steak

Pork Pina Humba

Filipino Best Recipes: Banana Brunch Coffee Cake

WHAT YOU WILL NEED:
2 ripe, medium DOLE Bananas
1 pkg. (18.25 oz.) yellow cake mix (without pudding)
1 pkg. (4 serving size) instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

HERE'S HOW:

1. Puree bananas in blender, (1 cup). Combine bananas, cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl. Mix well and beat at medium speed 8 minutes, scraping sides of bowl occasionally.
2. Combine almonds, brown sugar, cinnamon and nutmeg. Pour one-half cake batter into greased 3-quart bundt pan. Sprinkle with sugar mixture. Cover with remaining batter. Insert knife in batter and swirl in figure eight patterns through layers. (Be sure not to over mix the layers.)
3. Bake at 325° F., 60 to 65 minutes. Cool in pan on wire rack 10 minutes. Invert onto rack to complete cooling. Dust with powdered sugar when cool, if desired. Garnish with sliced bananas, raspberries and fresh mint, if desired

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