Mango Teriyaki Pork

Mango week continues, my friends. We've already hit the mango-banana oatmeal muffins and a beautiful mango crumb cake. Now it's time for some meat!

This tasty mango teriyaki pork is so tender and flavorful. I used less sugar/honey than a typical sweet teriyaki, because who needs it that sweet? The addition of the mango nectar adds in that deep, flavorful zip.

This is another recipe that has some cool technique to it. You make a "sauce" in the sense that you've made a liquid, but there's way too much for the amount of meat you are cooking. Well, when you bake this tender pork, the sauce starts to boil, and it reduces down to the perfect amount of sauce, and sticks right to the outsides of the pork. Perfect! This is great with rice, or any other side. Maybe a salad would compliment it well too.

Mango Teriyaki Pork
adapted loosely from this recipe

1/4 cup sugar
1/4 cup white vinegar
1/4 tsp salt
3 tablespoons gluten free soy sauce
3 tablespoons mango nectar
1 1/2 teaspoons ground ginger
1/4 cup honey

1 pound diced pork, such as tenderloin, not frozen

Combine all the ingredients for the sauce. Line a casserole dish with foil, since the sauce will be sticky. Place the meat in a single layer, and pour sauce over it. It will appear that there is too much sauce for the amount of meat, but the sauce will boil down until it perfectly glazes over the meat. Bake 400 degrees for 45 minutes.

Serve with rice and mango.

Stay tuned tomorrow for a sweet, cold dairy free mango treat!