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#1281 Bacon-Wrapped Pork with Spicy Mango Basil Relish |
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#1281 |
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what you'll need |
8 strips Daily's® bacon
4 PrairieFresh® boneless pork chops, 1 1/2 inch thick
1/2 cup soy sauce
1/2 cup fresh lime juice
1 1/2 teaspoons cayenne pepper
2-3 cloves fresh garlic, minced
Spicy Mango-Basil Relish (recipe follows)
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how to prepare |
Wrap 2 strips bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor). Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160 degrees F, as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil
Spicy Mango-Basil Relish: In a small bowl stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper. |
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About Daily's® Premium Meats |
Daily's® Premium Meats, a division of Seaboard Foods, has been making the finest quality smoked and processed meats since 1893. From Daily's signature honey-cured bacon to delicious hickory smoked hams, Daily's® Premium Meats offers a variety of products for both food service and retail.
Quality Circle
As a division of Seaboard Foods, Daily's® Premium Meats is part of the Seaboard Foods Quality Circle. Check out the Quality Circle control points that ensure you receive only the finest products with A Taste Like No Other®.
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Daily's History
Since 1893, Daily's Premium Meats has offered its customers delicious meat products.
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The bacon specialist... |
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Daily's made a reputation as "the bacon specialist" and created a unique honey-cure that has became its signature bacon. Daily's has taken its knowledge from curing and smoking bacon to other processed meats like hams and sausage. |
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