Elevate Your Cooking: Tangy & Tropical Pork Recipes with Mango White Balsamic

Mango Balsamic Glazed Pork Chops

Juicy pork chops get a sweet and tangy upgrade with a Mango White Balsamic glaze. This easy yet gourmet dish is perfect for weeknight dinners or special occasions.

Ingredients:

• 4 bone-in or boneless pork chops
• ½ cup Mango White Balsamic Vinegar
• ¼ cup honey
• 2 tbsp Dijon mustard
• 2 tbsp Meyer Lemon Olive Oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Prepare the glaze: In a small saucepan over medium heat, combine Mango White Balsamic Vinegar, honey, Dijon mustard, and minced garlic. Simmer for 5 minutes until slightly thickened. Remove from heat.
2. Season the pork chops: Rub both sides with Meyer Lemon Olive Oil, smoked paprika, salt, and pepper.
3. Sear the pork chops: Heat a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown.
4. Glaze and finish: Reduce heat to low, pour the balsamic glaze over the chops, and cook for 2-3 more minutes, spooning glaze over them until fully coated.
5. Serve: Garnish with fresh cilantro and serve with roasted vegetables or rice.

---

Mango Balsamic Pulled Pork

Slow-cooked pulled pork infused with tropical Mango White Balsamic Vinegar makes for a juicy, flavorful dish perfect for tacos, sandwiches, or rice bowls.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• ¼ cup pineapple juice
• ¼ cup brown sugar
• 1 tbsp soy sauce
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Prepare the marinade: In a bowl, whisk together Mango White Balsamic Vinegar, Garlic & Roasted Chili Olive Oil, pineapple juice, brown sugar, soy sauce, and spices.
2. Marinate the pork: Place the pork shoulder in a slow cooker and pour the marinade over it. Let it sit for 30 minutes before turning on the heat.
3. Slow cook: Cover and cook on low for 8 hours or high for 5-6 hours until the pork is tender and shreds easily with a fork.
4. Shred and coat: Remove the pork from the slow cooker, shred it with two forks, then return it to the pot to soak in the flavorful juices.
5. Serve: Enjoy on tacos, sliders, or rice bowls with a fresh mango slaw.

---

Grilled Mango Balsamic Pork Tenderloin

This grilled pork tenderloin is marinated in a delicious Mango White Balsamic glaze, creating a caramelized, juicy, and flavorful dish perfect for summer grilling.

Ingredients:

• 1.5 lbs pork tenderloin
• ½ cup Mango White Balsamic Vinegar
• ¼ cup orange juice
• 2 tbsp Herb de Provence Olive Oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Make the marinade: Whisk together Mango White Balsamic Vinegar, orange juice, Herb de Provence Olive Oil, honey, garlic, thyme, salt, and pepper in a bowl.
2. Marinate the pork: Place the pork tenderloin in a zip-top bag, pour the marinade over it, and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat the grill: Heat your grill to medium-high (375-400°F) and lightly oil the grates.
4. Grill the pork: Remove the pork from the marinade and grill for 15-18 minutes, turning every 4-5 minutes, until the internal temperature reaches 145°F.
5. Rest and slice: Let the tenderloin rest for 5 minutes, then slice and serve with grilled mango or a fresh citrus salad.

---

Mango Balsamic Pork Stir-Fry

A quick and vibrant stir-fry with juicy pork, crisp vegetables, and a tangy Mango White Balsamic sauce, perfect for a weeknight meal.

Ingredients:

• 1 lb pork tenderloin, sliced into thin strips
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Persian Lime Olive Oil
• ¼ cup low-sodium soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 1 tsp cornstarch mixed with 1 tbsp water
• ¼ cup fresh mango, diced
• 2 tbsp green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Prepare the sauce: In a bowl, whisk together Mango White Balsamic, soy sauce, honey, garlic, and ginger.
2. Sauté the pork: Heat Persian Lime Olive Oil in a large skillet over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned.
3. Add vegetables: Toss in bell peppers, snap peas, and carrots. Stir-fry for another 2-3 minutes.
4. Pour in the sauce: Add the balsamic mixture to the skillet and cook for 2 minutes. Stir in the cornstarch slurry to thicken.
5. Finish and serve: Remove from heat, stir in fresh mango and green onions, and sprinkle with sesame seeds. Serve over rice or noodles.

---

Slow Cooker Mango Balsamic Pork Ribs

Tender, fall-off-the-bone pork ribs slow-cooked in a rich Mango White Balsamic glaze with a hint of spice.

Ingredients:

• 2 racks baby back pork ribs
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• ½ cup honey
• ¼ cup ketchup
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp red pepper flakes (optional)

Instructions:

1. Make the sauce: In a bowl, whisk together Mango White Balsamic, honey, ketchup, mustard, garlic, smoked paprika, salt, pepper, and red pepper flakes.
2. Prepare the ribs: Remove the membrane from the back of the ribs. Rub with Garlic & Roasted Chili Olive Oil and season with salt and pepper.
3. Slow cook: Place ribs in a slow cooker and pour half the balsamic sauce over them. Cook on low for 6-7 hours or high for 3-4 hours.
4. Broil for caramelization: Preheat the broiler. Brush ribs with the remaining sauce and broil for 5 minutes until caramelized.
5. Serve: Slice and serve with extra sauce on the side.

---

Mango Balsamic Pork Meatballs

Savory pork meatballs coated in a glossy Mango White Balsamic glaze, perfect for appetizers or main dishes.

Ingredients:

For the Meatballs:

• 1 lb ground pork
• ¼ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp Mango White Balsamic Vinegar
• 1 tbsp Meyer Lemon Olive Oil

For the Glaze:

• ½ cup Mango White Balsamic Vinegar
• ¼ cup honey
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

1. Prepare the meatballs: In a bowl, combine ground pork, breadcrumbs, egg, garlic, ginger, salt, pepper, and Mango White Balsamic. Mix and form into 1-inch meatballs.
2. Cook the meatballs: Heat Meyer Lemon Olive Oil in a skillet over medium heat. Sear meatballs for 4-5 minutes, turning occasionally until browned.
3. Make the glaze: In a saucepan, whisk together Mango White Balsamic, honey, and soy sauce. Bring to a simmer and stir in cornstarch slurry until thickened.
4. Glaze and serve: Toss meatballs in the sauce and simmer for 2-3 minutes. Serve over rice or as an appetizer with toothpicks.

---

Mango Balsamic Pork Loin Roast

A juicy, oven-roasted pork loin coated with a flavorful Mango White Balsamic and herb marinade, perfect for an elegant dinner.

Ingredients:

• 3 lb pork loin
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Make the marinade: In a bowl, whisk together Mango White Balsamic, Herb de Provence Olive Oil, honey, garlic, mustard, rosemary, salt, and pepper.
2. Marinate the pork: Place the pork loin in a resealable bag, pour the marinade over it, and refrigerate for 4 hours or overnight.
3. Preheat the oven: Set to 375°F and line a roasting pan with foil.
4. Roast the pork: Remove from marinade and place on the pan. Roast for 45-50 minutes, basting occasionally, until the internal temperature reaches 145°F.
5. Rest and slice: Let the pork rest for 10 minutes, then slice and serve with roasted vegetables.

---

Mango Balsamic Pork Tacos with Pineapple Slaw

These vibrant pork tacos feature tender, marinated pork with a Mango White Balsamic glaze, topped with a refreshing pineapple slaw.

Ingredients:

For the Pork:

• 1.5 lbs pork shoulder, cut into chunks
• ½ cup Mango White Balsamic Vinegar
• ¼ cup orange juice
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 tbsp honey
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

For the Pineapple Slaw:

• 1 cup shredded cabbage
• ½ cup fresh pineapple, diced
• ¼ cup red onion, thinly sliced
• 2 tbsp cilantro, chopped
• 2 tbsp Mango White Balsamic Vinegar
• 1 tbsp honey
• 1 tbsp Persian Lime Olive Oil
• ½ tsp salt

For Serving:

• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup crumbled cotija cheese

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, orange juice, Garlic & Roasted Chili Olive Oil, honey, cumin, paprika, salt, and pepper. Add pork, toss to coat, and marinate for at least 2 hours or overnight.
2. Cook the pork: Heat a skillet over medium-high heat. Sear pork chunks for 3-4 minutes per side until browned. Reduce heat, cover, and cook for another 15 minutes, stirring occasionally, until tender.
3. Make the slaw: Toss cabbage, pineapple, red onion, and cilantro in a bowl. In a separate bowl, whisk Mango White Balsamic, honey, Persian Lime Olive Oil, and salt. Drizzle over slaw and mix well.
4. Assemble the tacos: Warm tortillas, add pork, top with pineapple slaw, avocado slices, and cotija cheese. Serve immediately.

---

Mango Balsamic Pork Lettuce Wraps

A light yet flavorful meal featuring juicy ground pork glazed in Mango White Balsamic, served in crisp lettuce cups.

Ingredients:

• 1 lb ground pork
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic Mushroom Olive Oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• ¼ cup shredded carrots
• ¼ cup green onions, chopped
• 1 head butter lettuce (or romaine)
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the pork: Heat Garlic Mushroom Olive Oil in a skillet over medium heat. Add ground pork and cook until browned.
2. Add flavor: Stir in Mango White Balsamic, soy sauce, honey, ginger, and garlic. Simmer for 5 minutes until slightly thickened.
3. Add veggies: Toss in bell pepper and shredded carrots. Cook for another 2-3 minutes.
4. Assemble: Spoon the pork mixture into lettuce cups. Garnish with green onions and sesame seeds. Serve warm.

---

Mango Balsamic Pork Kebabs

Grilled pork skewers marinated in a Mango White Balsamic glaze, paired with bell peppers and onions for a smoky-sweet dish.

Ingredients:

• 1.5 lbs pork loin, cut into 1-inch cubes
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Herb de Provence Olive Oil, honey, garlic, paprika, salt, and pepper. Add pork cubes, toss to coat, and marinate for at least 2 hours.
2. Assemble skewers: Thread pork, bell peppers, and onions onto skewers.
3. Grill: Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning occasionally, until pork is cooked through.
4. Serve: Drizzle with extra Mango White Balsamic and serve with rice or salad.

---

Mango Balsamic Glazed Pork Belly

Crispy, caramelized pork belly with a rich Mango White Balsamic glaze, perfect for an indulgent appetizer or entrée.

Ingredients:

• 2 lbs pork belly, cut into 2-inch cubes
• ½ cup Mango White Balsamic Vinegar
• ¼ cup soy sauce
• ¼ cup honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the pork belly: In a bowl, whisk together Mango White Balsamic, soy sauce, honey, Garlic & Roasted Chili Olive Oil, ginger, garlic, salt, and pepper. Coat pork belly and marinate for 4 hours or overnight.
2. Roast the pork belly: Preheat oven to 375°F. Place pork belly pieces on a baking sheet lined with parchment paper. Roast for 40 minutes, flipping halfway.
3. Caramelize: Increase oven temperature to 425°F and roast for another 10 minutes until the exterior is crispy.
4. Serve: Drizzle with extra glaze and serve with steamed rice or Asian-style slaw.

---

Mango Balsamic Pork Schnitzel

Crispy, golden pork schnitzel paired with a Mango White Balsamic drizzle for a tangy, refreshing contrast.

Ingredients:

• 4 boneless pork cutlets
• ½ cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp honey
• ½ cup Garlic Olive Oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Bread the pork: Coat each pork cutlet in flour, dip in beaten egg, and dredge in panko breadcrumbs.
2. Fry: Heat Garlic Olive Oil in a skillet over medium-high heat. Fry pork cutlets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
3. Make the glaze: Simmer Mango White Balsamic and honey in a small saucepan for 3 minutes until slightly thickened.
4. Serve: Drizzle balsamic glaze over schnitzel and garnish with fresh parsley.

---

Mango Balsamic Pork Tenderloin Medallions

Tender, pan-seared pork medallions drizzled with a sweet and tangy Mango White Balsamic reduction, perfect for an elegant yet easy meal.

Ingredients:

• 1 lb pork tenderloin, sliced into 1-inch medallions
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp honey
• 2 tbsp Meyer Lemon Olive Oil
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Make the glaze: In a small saucepan, combine Mango White Balsamic, honey, Dijon mustard, and garlic. Simmer for 5 minutes until slightly thickened. Set aside.
2. Season the pork: Sprinkle pork medallions with thyme, salt, and black pepper.
3. Sear the pork: Heat Meyer Lemon Olive Oil in a large skillet over medium-high heat. Sear medallions for 3-4 minutes per side until golden brown.
4. Glaze and finish: Pour the balsamic glaze over the pork, cook for 2 more minutes, and coat medallions in the sauce.
5. Serve: Garnish with fresh herbs and serve with roasted potatoes or steamed asparagus.

---

Mango Balsamic Pork & Sweet Potato Sheet Pan Dinner

A one-pan meal featuring juicy pork chops, roasted sweet potatoes, and a Mango White Balsamic glaze for a quick and healthy dinner.

Ingredients:

• 4 boneless pork chops
• 2 medium sweet potatoes, cubed
• 1 red onion, sliced
• ½ cup Mango White Balsamic Vinegar
• 3 tbsp Herb de Provence Olive Oil
• 2 tbsp honey
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat the oven: Set to 400°F and line a sheet pan with parchment paper.
2. Season the pork & veggies: Toss sweet potatoes and red onion with 2 tbsp Herb de Provence Olive Oil, smoked paprika, salt, and pepper. Drizzle pork chops with 1 tbsp Herb de Provence Olive Oil and season with salt and pepper.
3. Roast: Arrange pork chops and veggies on the sheet pan. Roast for 20 minutes, flipping halfway through.
4. Glaze & finish: Drizzle Mango White Balsamic and honey over everything. Return to the oven for 5 more minutes until pork reaches 145°F.
5. Serve: Garnish with parsley and serve hot.

---

Mango Balsamic BBQ Pulled Pork Sandwiches

Slow-cooked BBQ pulled pork infused with Mango White Balsamic, served on toasted buns with a tangy slaw.

Ingredients:

For the Pork:

• 3-4 lbs pork shoulder
• ½ cup Mango White Balsamic Vinegar
• ½ cup ketchup
• ¼ cup honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Slaw:

• 2 cups shredded cabbage
• ¼ cup shredded carrots
• ¼ cup fresh mango, diced
• 2 tbsp Mango White Balsamic Vinegar
• 1 tbsp honey
• 1 tbsp Persian Lime Olive Oil
• ½ tsp salt

For Serving:

• 6 brioche buns
• ¼ cup mayo (optional)

Instructions:

1. Slow-cook the pork: Place pork in a slow cooker. In a bowl, mix Mango White Balsamic, ketchup, honey, Garlic & Roasted Chili Olive Oil, soy sauce, mustard, and spices. Pour over pork and cook on low for 8 hours or high for 4-5 hours.
2. Make the slaw: Toss cabbage, carrots, and mango in a bowl. In a separate bowl, whisk together Mango White Balsamic, honey, Persian Lime Olive Oil, and salt. Drizzle over slaw and mix.
3. Shred the pork: Once cooked, shred the pork with two forks and mix with the sauce.
4. Assemble the sandwiches: Toast the brioche buns, spread mayo if desired, and pile on the pulled pork and slaw. Serve warm.

---

Mango Balsamic Pork & Rice Bowl

A healthy and flavorful rice bowl with seared pork, roasted vegetables, and a Mango White Balsamic drizzle.

Ingredients:

• 1 lb pork loin, sliced into thin strips
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Meyer Lemon Olive Oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup cooked jasmine rice
• 1 cup steamed broccoli
• ½ cup roasted red bell peppers, sliced
• ¼ cup fresh mango, diced
• 1 tbsp sesame seeds for garnish

Instructions:

1. Marinate the pork: In a bowl, mix Mango White Balsamic, Meyer Lemon Olive Oil, honey, soy sauce, garlic powder, salt, and pepper. Toss pork strips and let marinate for 30 minutes.
2. Sear the pork: Heat a skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown.
3. Assemble the bowl: Layer rice, broccoli, roasted red bell peppers, and pork in a bowl.
4. Finish & serve: Drizzle with extra Mango White Balsamic, sprinkle with sesame seeds, and add fresh mango on top.

---

Mango Balsamic Pork Chops with Coconut Rice

Pan-seared pork chops glazed with a Mango White Balsamic sauce, served over creamy coconut rice.

Ingredients:

For the Pork Chops:

• 4 bone-in pork chops
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp honey
• 2 tbsp Meyer Lemon Olive Oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt
• ¼ cup toasted coconut flakes (optional)

Instructions:

1. Make the glaze: In a saucepan, mix Mango White Balsamic, honey, soy sauce, garlic powder, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
2. Cook the pork chops: Heat Meyer Lemon Olive Oil in a skillet over medium-high heat. Sear pork chops for 4-5 minutes per side until golden brown.
3. Glaze and finish: Pour the balsamic glaze over the pork and cook for 2 more minutes, spooning the glaze over the chops.
4. Prepare the rice: In a pot, bring coconut milk, water, rice, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
5. Serve: Plate pork chops over coconut rice and garnish with toasted coconut flakes.

---

Mango Balsamic Pork Stew

A comforting pork stew slow-simmered with Mango White Balsamic, root vegetables, and aromatic spices for a deeply flavorful dish.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic Mushroom Olive Oil
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp chopped cilantro for garnish

Instructions:

1. Sear the pork: Heat Garlic Mushroom Olive Oil in a large pot over medium-high heat. Brown the pork cubes on all sides.
2. Sauté aromatics: Add onions, garlic, and tomato paste, cooking for 2-3 minutes until fragrant.
3. Add liquid: Pour in Mango White Balsamic and chicken broth, scraping up any bits from the bottom of the pot. Stir in paprika, cumin, salt, and pepper.
4. Simmer: Cover and cook on low for 1.5-2 hours until the pork is tender.
5. Add vegetables: Stir in potatoes and carrots, cooking for another 30 minutes until soft.
6. Serve: Garnish with fresh cilantro and serve with crusty bread or rice.

---

Mango Balsamic Pork & Pineapple Skillet

A quick, one-pan dish featuring juicy pork, caramelized pineapple, and a luscious Mango White Balsamic glaze.

Ingredients:

• 1 lb pork tenderloin, sliced into strips
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Meyer Lemon Olive Oil
• 1 cup fresh pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Cook the pork: Heat Meyer Lemon Olive Oil in a large skillet over medium-high heat. Sear pork strips for 3-4 minutes until golden brown. Remove from pan.
2. Sauté vegetables: Add bell peppers and pineapple chunks to the skillet. Cook for 2-3 minutes until slightly caramelized.
3. Make the glaze: In a bowl, whisk together Mango White Balsamic, honey, soy sauce, garlic powder, salt, and pepper. Pour into the skillet.
4. Combine and simmer: Return the pork to the skillet and toss to coat. Simmer for 2-3 minutes until the sauce thickens.
5. Serve: Garnish with green onions and serve over rice or quinoa.

---

Mango Balsamic Pork & Black Bean Tostadas

Crispy tostadas topped with savory mango balsamic pork, black beans, and avocado, finished with a citrusy drizzle.

Ingredients:

For the Pork:

• 1 lb pork loin, shredded
• ½ cup Mango White Balsamic Vinegar
• ¼ cup orange juice
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp honey
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Tostadas:

• 8 small corn tortillas
• 1 cup black beans, mashed
• 1 avocado, sliced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 tbsp Mango White Balsamic Vinegar

Instructions:

1. Marinate & cook the pork: In a bowl, whisk together Mango White Balsamic, orange juice, Garlic & Roasted Chili Olive Oil, honey, cumin, paprika, salt, and pepper. Coat the pork and let marinate for 30 minutes.
2. Sear & shred: Heat a skillet over medium-high heat and sear pork for 4-5 minutes per side. Shred with two forks.
3. Prepare the tostadas: Bake or fry tortillas until crispy. Spread mashed black beans on each.
4. Assemble & serve: Top with shredded pork, avocado, red onion, and cilantro. Drizzle with extra Mango White Balsamic before serving.

---

Mango Balsamic Pork & Peppers Stir-Fry

A bold, sweet-savory stir-fry featuring pork strips, colorful peppers, and a zesty Mango White Balsamic sauce.

Ingredients:

• 1 lb pork loin, cut into thin strips
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Persian Lime Olive Oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp cornstarch mixed with 1 tbsp water
• 2 tbsp sesame seeds for garnish

Instructions:

1. Prepare the sauce: In a bowl, mix Mango White Balsamic, soy sauce, honey, garlic, and ginger.
2. Cook the pork: Heat Persian Lime Olive Oil in a skillet over medium-high heat. Sear pork for 3-4 minutes until browned.
3. Add vegetables: Toss in bell peppers and stir-fry for another 2-3 minutes.
4. Add the sauce: Pour in the balsamic mixture and simmer for 2 minutes. Stir in cornstarch slurry to thicken.
5. Serve: Sprinkle with sesame seeds and serve over steamed rice or noodles.

---

Mango Balsamic Pork Stuffed Peppers

Sweet bell peppers stuffed with Mango White Balsamic pork and rice, then baked to perfection.

Ingredients:

• 4 large bell peppers, tops removed and seeds scooped out
• 1 lb ground pork
• ½ cup Mango White Balsamic Vinegar
• 1 cup cooked jasmine rice
• ½ cup diced tomatoes
• ¼ cup red onion, chopped
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• ½ cup shredded Monterey Jack cheese (optional)

Instructions:

1. Preheat the oven: Set to 375°F.
2. Cook the pork: In a skillet, cook ground pork until browned. Stir in Mango White Balsamic, diced tomatoes, red onion, garlic, honey, cumin, salt, and pepper. Simmer for 5 minutes.
3. Stuff the peppers: Mix pork with cooked rice and spoon into bell peppers.
4. Bake: Arrange peppers in a baking dish, cover with foil, and bake for 30 minutes.
5. Add cheese & serve: If using cheese, sprinkle over the peppers and bake uncovered for 5 more minutes until melted. Serve hot.

---

Mango Balsamic Pork & Bacon Skewers

Juicy pork and crispy bacon grilled to perfection, enhanced with a Mango White Balsamic glaze for a sweet-savory twist.

Ingredients:

• 1.5 lbs pork loin, cut into 1-inch cubes
• 8 slices thick-cut bacon, cut into thirds
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Herb de Provence Olive Oil, honey, garlic, paprika, salt, and pepper. Add pork cubes and marinate for 2 hours.
2. Assemble skewers: Alternate pork cubes and bacon pieces on skewers.
3. Grill: Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning occasionally. Baste with extra Mango White Balsamic in the last 5 minutes.
4. Serve: Enjoy with a fresh mango salsa or over rice.

---

Mango Balsamic Pork & Apple Chutney

Seared pork loin medallions topped with a spiced apple chutney and a Mango White Balsamic drizzle for an autumn-inspired dish.

Ingredients:

For the Pork:

• 1.5 lbs pork loin, sliced into medallions
• 2 tbsp Garlic Mushroom Olive Oil
• ½ tsp salt
• ½ tsp black pepper

For the Apple Chutney:

• 2 apples, peeled and diced
• ½ cup Mango White Balsamic Vinegar
• ¼ cup honey
• ¼ cup raisins
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt

Instructions:

1. Make the chutney: In a saucepan, combine apples, Mango White Balsamic, honey, raisins, cinnamon, ginger, and salt. Simmer for 10-15 minutes until apples are soft.
2. Sear the pork: Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side until golden brown.
3. Serve: Plate pork medallions, top with apple chutney, and drizzle with extra Mango White Balsamic.

---

Mango Balsamic Pork & Cranberry Sauce

A festive dish featuring roasted pork loin with a tangy cranberry and Mango White Balsamic sauce.

Ingredients:

• 3 lbs pork loin
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper

For the Cranberry Sauce:

• 1 cup fresh cranberries
• ½ cup Mango White Balsamic Vinegar
• ¼ cup honey
• 1 tsp orange zest
• ½ tsp cinnamon

Instructions:

1. Preheat oven: Set to 375°F.
2. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Herb de Provence Olive Oil, Dijon mustard, garlic, thyme, salt, and pepper. Rub over pork and marinate for 1 hour.
3. Roast: Place pork on a baking sheet and roast for 45-50 minutes, basting occasionally. Let rest for 10 minutes before slicing.
4. Make the cranberry sauce: In a saucepan, simmer cranberries, Mango White Balsamic, honey, orange zest, and cinnamon for 10 minutes until thickened.
5. Serve: Slice pork and top with cranberry sauce.

---

Mango Balsamic Pork Stir-Fry with Cashews

A quick and easy stir-fry with pork, crisp vegetables, crunchy cashews, and a Mango White Balsamic glaze.

Ingredients:

• 1 lb pork tenderloin, cut into thin strips
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Persian Lime Olive Oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• ½ cup cashews
• 1 tbsp cornstarch mixed with 1 tbsp water
• 2 tbsp green onions, chopped

Instructions:

1. Prepare the sauce: In a bowl, whisk together Mango White Balsamic, soy sauce, honey, garlic, and ginger.
2. Cook the pork: Heat Persian Lime Olive Oil in a skillet over medium-high heat. Sear pork strips for 3-4 minutes until browned.
3. Add vegetables & cashews: Stir-fry bell peppers, snap peas, and cashews for 3 minutes.
4. Add sauce & thicken: Pour in balsamic mixture and simmer for 2 minutes. Stir in cornstarch slurry to thicken.
5. Serve: Garnish with green onions and serve over rice.

---

Mango Balsamic Pulled Pork Sliders

Tender, slow-cooked pulled pork tossed in a Mango White Balsamic glaze, served on mini brioche buns.

Ingredients:

• 3 lbs pork shoulder
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• ¼ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For Serving:

• 12 mini brioche buns
• 1 cup coleslaw
• ¼ cup fresh mango, diced

Instructions:

1. Slow cook the pork: Place pork in a slow cooker. In a bowl, mix Mango White Balsamic, Garlic & Roasted Chili Olive Oil, brown sugar, soy sauce, smoked paprika, salt, and pepper. Pour over pork and cook on low for 8 hours or high for 4-5 hours.
2. Shred the pork: Once cooked, shred with two forks. Toss with extra Mango White Balsamic for added flavor.
3. Assemble sliders: Toast mini brioche buns, add pulled pork, and top with coleslaw and fresh mango. Serve warm.

---

Mango Balsamic Pork & Peach Chutney

Tender pan-seared pork chops paired with a Mango White Balsamic-infused peach chutney for a fruity and flavorful dish.

Ingredients:

For the Pork Chops:

• 4 bone-in pork chops
• 2 tbsp Meyer Lemon Olive Oil
• ½ tsp salt
• ½ tsp black pepper

For the Peach Chutney:

• 2 ripe peaches, diced
• ½ cup Mango White Balsamic Vinegar
• ¼ cup honey
• 2 tbsp red onion, finely chopped
• 1 tsp fresh ginger, grated
• ¼ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Make the chutney: In a saucepan, combine peaches, Mango White Balsamic, honey, red onion, ginger, cinnamon, and salt. Simmer for 10-12 minutes until thickened. Set aside.
2. Cook the pork: Heat Meyer Lemon Olive Oil in a skillet over medium-high heat. Season pork chops with salt and pepper. Sear for 4-5 minutes per side until golden brown and cooked through.
3. Serve: Plate pork chops and spoon chutney over the top. Serve with roasted vegetables or quinoa.

---

Mango Balsamic Pork Curry

A rich and aromatic pork curry made with Mango White Balsamic, coconut milk, and warm spices for a unique twist on a classic dish.

Ingredients:

• 1.5 lbs pork shoulder, cut into cubes
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ½ cup diced tomatoes
• 1 cup diced mango (fresh or frozen)
• ¼ cup fresh cilantro, chopped

Instructions:

1. Sear the pork: Heat Garlic & Roasted Chili Olive Oil in a large pot. Brown the pork cubes on all sides, then remove and set aside.
2. Sauté aromatics: In the same pot, cook onion, garlic, and ginger for 2-3 minutes. Stir in curry powder, cumin, turmeric, salt, and pepper.
3. Simmer the curry: Add Mango White Balsamic, coconut milk, tomatoes, and diced mango. Return pork to the pot and simmer for 45 minutes, stirring occasionally.
4. Serve: Garnish with cilantro and serve with rice or naan.

---

Mango Balsamic Pork Ragu

A hearty and flavorful Italian-style ragu featuring slow-cooked pork in a Mango White Balsamic tomato sauce, perfect for pasta or polenta.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic Mushroom Olive Oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• ½ cup red wine (optional)
• 1 cup chicken broth

Instructions:

1. Sear the pork: Heat Garlic Mushroom Olive Oil in a large pot over medium-high heat. Brown pork chunks on all sides, then remove.
2. Sauté aromatics: In the same pot, cook onion and garlic for 3 minutes until softened. Stir in tomato paste, oregano, basil, salt, and pepper.
3. Simmer the sauce: Add crushed tomatoes, Mango White Balsamic, chicken broth, and red wine (if using). Return pork to the pot and cover. Simmer for 2-3 hours until pork is tender and shreds easily.
4. Serve: Toss with pasta or spoon over creamy polenta.

---

Mango Balsamic Pork & Roasted Root Vegetables

A rustic, oven-roasted pork tenderloin served with caramelized root vegetables and a Mango White Balsamic glaze.

Ingredients:

• 1.5 lbs pork tenderloin
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Herb de Provence Olive Oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 sweet potato, cubed
• 1 red onion, sliced

Instructions:

1. Preheat oven: Set to 400°F.
2. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Herb de Provence Olive Oil, honey, garlic, salt, and pepper. Coat the pork and let marinate for 30 minutes.
3. Roast the vegetables: Toss carrots, parsnips, sweet potatoes, and red onion with a little Herb de Provence Olive Oil. Spread on a baking sheet and roast for 15 minutes.
4. Roast the pork: Place the pork tenderloin on the baking sheet with the vegetables and roast for another 20-25 minutes, until the pork reaches 145°F.
5. Serve: Let pork rest for 5 minutes, then slice and serve with vegetables, drizzling extra Mango White Balsamic on top.

---

Mango Balsamic Pork Meatball Subs

Savory pork meatballs glazed in Mango White Balsamic sauce, served on toasted rolls with melted cheese.

Ingredients:

For the Meatballs:

• 1 lb ground pork
• ¼ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Mango White Balsamic Vinegar
• 1 tbsp Garlic & Roasted Chili Olive Oil

For the Sauce:

• ½ cup Mango White Balsamic Vinegar
• ¼ cup tomato sauce
• 1 tbsp honey
• 1 tsp soy sauce

For Serving:

• 4 hoagie rolls
• ½ cup shredded mozzarella cheese
• 2 tbsp fresh basil, chopped

Instructions:

1. Make the meatballs: In a bowl, mix ground pork, panko, egg, garlic, salt, pepper, Mango White Balsamic, and Garlic & Roasted Chili Olive Oil. Form into 1-inch meatballs.
2. Cook the meatballs: Heat a skillet over medium heat. Sear meatballs for 4-5 minutes, turning to brown all sides.
3. Make the sauce: In a saucepan, whisk together Mango White Balsamic, tomato sauce, honey, and soy sauce. Simmer for 5 minutes until slightly thickened.
4. Assemble the subs: Place meatballs in hoagie rolls, drizzle with sauce, and top with mozzarella. Toast in the oven until cheese is melted.
5. Serve: Garnish with fresh basil and enjoy.

---

Mango Balsamic BBQ Pork Ribs

These fall-off-the-bone pork ribs are coated in a rich Mango White Balsamic BBQ sauce, adding a sweet, tangy, and smoky depth of flavor.

Ingredients:

For the Ribs:

• 2 racks baby back pork ribs
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the Mango Balsamic BBQ Sauce:

• ½ cup Mango White Balsamic Vinegar
• ½ cup ketchup
• ¼ cup honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 clove garlic, minced

Instructions:

1. Prepare the ribs: Preheat oven to 275°F. Remove the membrane from the back of the ribs. Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Bake low and slow: Wrap the ribs in foil and place on a baking sheet. Bake for 2.5-3 hours until tender.
3. Make the BBQ sauce: In a saucepan over medium heat, whisk together Mango White Balsamic, ketchup, honey, Garlic & Roasted Chili Olive Oil, Worcestershire sauce, mustard, smoked paprika, chili powder, and garlic. Simmer for 10 minutes until thickened.
4. Grill and glaze: Preheat the grill to medium-high heat. Remove ribs from foil and brush generously with BBQ sauce. Grill for 5-7 minutes per side, basting with extra sauce.
5. Serve: Let the ribs rest for 5 minutes, then slice and serve with extra BBQ sauce.

---

Mango Balsamic Pork Tenderloin with Garlic Butter

This seared pork tenderloin is coated in a rich Mango White Balsamic glaze, then finished with a drizzle of garlic butter.

Ingredients:

• 1.5 lbs pork tenderloin
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Meyer Lemon Olive Oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp unsalted butter

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Meyer Lemon Olive Oil, honey, Dijon mustard, garlic, salt, and pepper. Coat pork tenderloin and let marinate for 1 hour.
2. Sear the pork: Heat a skillet over medium-high heat. Sear tenderloin for 3-4 minutes per side until golden brown.
3. Glaze & roast: Brush with extra Mango White Balsamic and transfer to a 375°F oven. Roast for 15 minutes or until internal temperature reaches 145°F.
4. Garlic butter finish: Melt butter in a pan, stir in minced garlic, and drizzle over the pork before serving.

---

Mango Balsamic Pork Chops with Pineapple Salsa

Juicy pork chops glazed with Mango White Balsamic, topped with a fresh pineapple salsa for a tropical twist.

Ingredients:

For the Pork Chops:

• 4 boneless pork chops
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Herb de Provence Olive Oil
• 1 tbsp honey
• 1 tsp salt
• ½ tsp black pepper

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• ¼ cup red onion, chopped
• ¼ cup cilantro, chopped
• 1 tbsp Mango White Balsamic Vinegar
• ½ tbsp lime juice

Instructions:

1. Marinate the pork: Whisk together Mango White Balsamic, Herb de Provence Olive Oil, honey, salt, and black pepper. Coat pork chops and let marinate for 1 hour.
2. Grill the pork: Heat grill to medium-high heat. Grill pork chops for 4-5 minutes per side until fully cooked.
3. Make the salsa: In a bowl, mix pineapple, red onion, cilantro, Mango White Balsamic, and lime juice.
4. Serve: Top grilled pork chops with pineapple salsa and serve with rice or grilled vegetables.

---

Slow Cooker Mango Balsamic Pork Roast

A slow-cooked pork roast braised in a Mango White Balsamic sauce, perfect for serving over mashed potatoes or rice.

Ingredients:

• 3-4 lbs pork roast (shoulder or loin)
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 1 cup chicken broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the pork: Heat Garlic & Roasted Chili Olive Oil in a skillet over medium-high heat. Sear pork on all sides until browned.
2. Slow cook: Place pork in a slow cooker. Add onions, garlic, Mango White Balsamic, chicken broth, Dijon mustard, honey, salt, and pepper. Cover and cook on low for 6-8 hours or high for 4 hours.
3. Shred and serve: Once tender, shred pork with two forks and toss with the sauce. Serve over mashed potatoes or rice.

---

Mango Balsamic Pork Carnitas

Crispy, caramelized pork carnitas with a hint of Mango White Balsamic, perfect for tacos or burrito bowls.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 1 cup orange juice
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Slow cook the pork: Place pork chunks in a slow cooker. Add Mango White Balsamic, Garlic & Roasted Chili Olive Oil, orange juice, smoked paprika, cumin, salt, and pepper. Cook on low for 6-8 hours.
2. Shred and crisp: Once cooked, shred the pork. Heat a skillet over medium-high heat and sear shredded pork for 3-4 minutes until crispy.
3. Serve: Use in tacos, burritos, or bowls with rice and avocado.

---

Mango Balsamic Pork & Spinach-Stuffed Mushrooms

Juicy ground pork cooked with Mango White Balsamic, garlic, and fresh spinach, then stuffed into portobello mushrooms and baked to perfection.

Ingredients:

• 1 lb ground pork
• ½ cup Mango White Balsamic Vinegar
• 6 large portobello mushrooms, stems removed
• 1 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven: Set to 375°F.
2. Prepare the filling: Heat Garlic Mushroom Olive Oil in a pan over medium heat. Add ground pork, cooking until browned. Stir in garlic, spinach, Mango White Balsamic, salt, and pepper. Simmer for 5 minutes.
3. Stuff the mushrooms: Spoon pork mixture into each portobello mushroom cap. Top with mozzarella.
4. Bake: Place on a baking sheet and bake for 20 minutes until cheese is melted and bubbly.
5. Serve: Enjoy warm as an appetizer or main dish.

---

Mango Balsamic Pork & Sweet Potato Hash

A hearty breakfast or brunch dish featuring seared pork, sweet potatoes, and bell peppers with a drizzle of Mango White Balsamic.

Ingredients:

• 1 lb pork loin, diced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Meyer Lemon Olive Oil
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Sear the pork: Heat Meyer Lemon Olive Oil in a skillet over medium-high heat. Sear pork pieces until browned, about 5 minutes. Remove and set aside.
2. Cook the veggies: In the same pan, add sweet potatoes, bell pepper, onion, and garlic. Cook for 10-12 minutes, stirring occasionally.
3. Add the pork back: Return pork to the pan, drizzle with Mango White Balsamic, and season with smoked paprika, salt, and pepper.
4. Serve: Enjoy as a breakfast hash or top with a fried egg for extra flavor.

---

Mango Balsamic Pork Sloppy Joes

A sweet, tangy, and smoky take on a classic Sloppy Joe, using Mango White Balsamic for an extra layer of flavor.

Ingredients:

• 1 lb ground pork
• ½ cup Mango White Balsamic Vinegar
• ½ cup ketchup
• ¼ cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Garlic & Roasted Chili Olive Oil
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 4 hamburger buns

Instructions:

1. Cook the pork: Heat Garlic & Roasted Chili Olive Oil in a skillet over medium heat. Add ground pork and cook until browned.
2. Make the sauce: Stir in Mango White Balsamic, ketchup, brown sugar, Worcestershire sauce, onion, bell pepper, garlic, paprika, salt, and pepper. Simmer for 10 minutes until thickened.
3. Assemble the sandwiches: Toast hamburger buns and spoon pork mixture onto each.
4. Serve: Enjoy with pickles and coleslaw for extra crunch.

---

Mango Balsamic Pork & Mushroom Risotto

A creamy risotto with seared pork, earthy mushrooms, and a hint of Mango White Balsamic, creating an elegant and flavorful meal.

Ingredients:

• 1 lb pork tenderloin, diced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic Mushroom Olive Oil
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup Parmesan cheese, grated
• 1 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Cook the pork: Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Sear diced pork until browned, about 5 minutes. Remove and set aside.
2. Sauté the mushrooms: In the same skillet, add mushrooms, onion, and garlic. Cook for 5 minutes until softened.
3. Toast the rice: Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add broth: Add ½ cup of warm chicken broth at a time, stirring until absorbed before adding more. Continue for 15-20 minutes until the rice is creamy.
5. Finish the dish: Stir in Mango White Balsamic, Parmesan cheese, butter, salt, and pepper. Fold in the seared pork.
6. Serve: Garnish with extra Parmesan and serve warm.

---

Mango Balsamic Pork & Noodle Stir-Fry

A quick stir-fry with tender pork, colorful veggies, and noodles, tossed in a Mango White Balsamic glaze.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• ½ cup Mango White Balsamic Vinegar
• 8 oz rice noodles (or lo mein noodles)
• 2 tbsp Persian Lime Olive Oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 red bell pepper, sliced
• 1 cup snap peas
• ½ cup shredded carrots
• 2 tbsp green onions, chopped

Instructions:

1. Cook the noodles: Prepare rice noodles according to package instructions and set aside.
2. Sear the pork: Heat Persian Lime Olive Oil in a large skillet. Sear pork for 3-4 minutes until golden brown. Remove from pan.
3. Sauté the vegetables: In the same pan, cook bell pepper, snap peas, and carrots for 3 minutes.
4. Make the sauce: In a bowl, whisk together Mango White Balsamic, soy sauce, honey, ginger, and garlic. Pour into the skillet.
5. Combine everything: Add the noodles and pork back to the pan. Toss everything together and cook for 2 more minutes.
6. Serve: Garnish with green onions and enjoy hot.

---

Mango Balsamic Pork & Blueberry Glaze

Seared pork chops paired with a blueberry and Mango White Balsamic reduction, creating a rich and fruity dish.

Ingredients:

• 4 boneless pork chops
• ½ cup Mango White Balsamic Vinegar
• 1 cup fresh or frozen blueberries
• 2 tbsp honey
• 1 tbsp Meyer Lemon Olive Oil
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Make the glaze: In a saucepan, combine Mango White Balsamic, blueberries, honey, Dijon mustard, and garlic. Simmer for 10 minutes, mashing the blueberries until thickened.
2. Cook the pork chops: Heat Meyer Lemon Olive Oil in a skillet over medium-high heat. Season pork chops with salt and pepper. Sear for 4-5 minutes per side until golden brown.
3. Glaze and serve: Drizzle blueberry glaze over pork and serve with roasted vegetables or mashed potatoes.

---

Mango Balsamic Pork & Wild Rice Pilaf

A flavorful pork and rice dish, infused with Mango White Balsamic, wild rice, and toasted nuts for a hearty meal.

Ingredients:

• 1 lb pork tenderloin, diced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Herb de Provence Olive Oil
• 1 cup wild rice blend
• 2 cups chicken broth
• ½ cup pecans, toasted
• ½ cup dried cranberries
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Cook the pork: Heat Herb de Provence Olive Oil in a skillet over medium heat. Sear pork until browned, then remove.
2. Sauté aromatics: In the same pan, cook onion and garlic for 2 minutes. Stir in wild rice and toast for 1 minute.
3. Simmer: Add chicken broth, cover, and cook for 30-35 minutes until rice is tender.
4. Add pork & finish: Stir in Mango White Balsamic, toasted pecans, dried cranberries, salt, and pepper. Serve warm.

---

Mango Balsamic Pork Dumplings

Savory pork dumplings filled with a Mango White Balsamic-infused pork mixture, pan-fried until crispy and served with a tangy dipping sauce.

Ingredients:

For the Dumplings:

• 1 lb ground pork
• ½ cup Mango White Balsamic Vinegar
• 1 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 2 green onions, chopped
• 1 tbsp Garlic & Roasted Chili Olive Oil
• 1 package dumpling wrappers

For the Dipping Sauce:

• ¼ cup Mango White Balsamic Vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• ½ tsp sesame oil

Instructions:

1. Make the filling: In a bowl, mix pork, Mango White Balsamic, soy sauce, ginger, garlic, green onions, and Garlic & Roasted Chili Olive Oil.
2. Assemble dumplings: Place 1 tbsp of filling in each dumpling wrapper, fold and seal edges with water.
3. Cook: Heat a pan with a little oil. Pan-fry dumplings for 2 minutes, then add ¼ cup water, cover, and steam for 5 minutes.
4. Serve: Mix dipping sauce ingredients and serve with dumplings.

---

Mango Balsamic Pork & Roasted Brussels Sprouts

Crispy, caramelized roasted Brussels sprouts tossed with seared pork and a Mango White Balsamic glaze for a perfect balance of flavors.

Ingredients:

• 1 lb pork loin, diced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Herb de Provence Olive Oil
• 1 lb Brussels sprouts, halved
• 1 red onion, sliced
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven: Set to 400°F.
2. Roast Brussels sprouts: Toss Brussels sprouts and red onion with Herb de Provence Olive Oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. Cook the pork: Heat a skillet over medium-high heat. Sear pork pieces for 5 minutes until browned.
4. Glaze and finish: Drizzle Mango White Balsamic and honey over the pork. Toss with roasted Brussels sprouts.
5. Serve: Enjoy as a flavorful side or main dish.

---

Mango Balsamic Pork & Mac and Cheese

A rich and creamy mac and cheese topped with Mango White Balsamic glazed pork, adding a gourmet twist to comfort food.

Ingredients:

For the Pork:

• 1 lb pork tenderloin, diced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Mac and Cheese:

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1½ cups shredded cheddar cheese
• ½ cup shredded gouda cheese
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Cook the pork: Heat Garlic Mushroom Olive Oil in a skillet. Season pork with smoked paprika, salt, and pepper, then sear until browned. Stir in Mango White Balsamic and cook for 2 more minutes.
2. Make the mac and cheese: Cook macaroni according to package directions. In a saucepan, melt butter, whisk in flour, then gradually add milk, stirring until thickened. Stir in cheeses, salt, and pepper.
3. Combine: Mix cooked pasta with cheese sauce. Top with balsamic-glazed pork.
4. Serve: Enjoy hot for a unique and indulgent meal.

---

Mango Balsamic Pork & Avocado Wraps

A fresh, flavorful pork and avocado wrap featuring Mango White Balsamic-marinated pork, crunchy veggies, and a creamy avocado spread.

Ingredients:

• 1 lb pork loin, thinly sliced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Persian Lime Olive Oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 4 large tortillas
• 1 avocado, mashed
• ½ cup shredded carrots
• ½ cup shredded lettuce
• ¼ cup red onion, sliced

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Persian Lime Olive Oil, garlic powder, salt, and black pepper. Coat pork and marinate for 30 minutes.
2. Cook the pork: Heat a skillet over medium-high heat. Sear pork for 4-5 minutes per side until cooked through.
3. Assemble the wraps: Spread mashed avocado onto each tortilla, add pork slices, and top with shredded carrots, lettuce, and red onion.
4. Wrap & serve: Roll up the tortillas and enjoy!

---

Mango Balsamic Pork & Grilled Pineapple Skewers

Tender pork skewers grilled with Mango White Balsamic glaze and fresh pineapple, perfect for summer BBQs.

Ingredients:

• 1.5 lbs pork loin, cut into cubes
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 cups fresh pineapple chunks
• 8 wooden skewers (soaked in water)

Instructions:

1. Marinate the pork: In a bowl, whisk together Mango White Balsamic, Garlic & Roasted Chili Olive Oil, honey, paprika, salt, and black pepper. Toss pork cubes in marinade and let sit for 1 hour.
2. Assemble skewers: Thread pork and pineapple chunks onto skewers.
3. Grill: Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning occasionally, until pork is fully cooked.
4. Serve: Enjoy with a side of coconut rice or grilled veggies.

---

Mango Balsamic Pork & Butternut Squash Mash

A savory-sweet pork tenderloin with a Mango White Balsamic glaze, served over creamy mashed butternut squash.

Ingredients:

For the Pork:

• 1.5 lbs pork tenderloin
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Meyer Lemon Olive Oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

For the Butternut Squash Mash:

• 1 medium butternut squash, peeled and cubed
• ¼ cup milk or cream
• 1 tbsp butter
• ½ tsp salt

Instructions:

1. Preheat oven: Set to 375°F.
2. Marinate the pork: In a bowl, mix Mango White Balsamic, Meyer Lemon Olive Oil, honey, mustard, salt, and pepper. Coat pork and let marinate for 30 minutes.
3. Roast the pork: Place in a baking dish and roast for 30-35 minutes, until the internal temperature reaches 145°F. Let rest before slicing.
4. Make the mash: Boil butternut squash for 15 minutes until soft. Drain, then mash with butter, milk, and salt.
5. Serve: Plate the butternut squash mash and top with sliced pork and a drizzle of extra Mango White Balsamic.

---

Mango Balsamic Pork & Black Bean Tacos

Flavorful Mango White Balsamic pork paired with black beans, avocado, and cotija cheese, wrapped in warm corn tortillas.

Ingredients:

• 1 lb pork shoulder, shredded
• ½ cup Mango White Balsamic Vinegar
• ¼ cup orange juice
• 1 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ½ cup black beans
• 1 avocado, sliced
• ½ cup cotija cheese, crumbled
• 8 small corn tortillas

Instructions:

1. Cook the pork: In a slow cooker, combine Mango White Balsamic, orange juice, Garlic & Roasted Chili Olive Oil, cumin, paprika, and salt. Add pork shoulder and cook on low for 6-8 hours.
2. Shred the pork: Once tender, shred with two forks.
3. Assemble tacos: Warm corn tortillas, add shredded pork, black beans, avocado, and cotija cheese.
4. Serve: Drizzle with extra Mango White Balsamic and enjoy!

---

Mango Balsamic Pork & Roasted Red Pepper Sauce

Juicy pork medallions topped with a creamy roasted red pepper and Mango White Balsamic sauce.

Ingredients:

For the Pork:

• 1 lb pork tenderloin, sliced into medallions
• 2 tbsp Garlic Mushroom Olive Oil
• ½ tsp salt
• ½ tsp black pepper

For the Sauce:

• ½ cup Mango White Balsamic Vinegar
• 1 cup roasted red peppers, chopped
• ½ cup Greek yogurt or sour cream
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp salt

Instructions:

1. Make the sauce: Blend Mango White Balsamic, roasted red peppers, Greek yogurt, garlic, smoked paprika, and salt until smooth. Set aside.
2. Cook the pork: Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side until golden brown.
3. Combine & serve: Spoon red pepper sauce over the pork and serve with roasted potatoes or couscous.

---

Mango Balsamic Pork & Caramelized Onion Flatbread

A crispy flatbread topped with Mango White Balsamic pork, caramelized onions, and goat cheese, perfect as an appetizer or light meal.

Ingredients:

• 1 lb pork loin, thinly sliced
• ½ cup Mango White Balsamic Vinegar
• 2 tbsp Herb de Provence Olive Oil
• 1 small red onion, thinly sliced
• 1 tbsp honey
• 1 pre-made flatbread or pizza crust
• ½ cup crumbled goat cheese
• ¼ cup fresh arugula

Instructions:

1. Caramelize the onions: Heat 1 tbsp Herb de Provence Olive Oil in a skillet. Add onions and cook over low heat for 15 minutes, stirring occasionally. Add Mango White Balsamic and honey and cook for another 5 minutes.
2. Cook the pork: Heat remaining oil in a separate pan and sear pork slices until golden brown.
3. Assemble the flatbread: Spread caramelized onions over the flatbread, top with pork slices and goat cheese.
4. Bake & serve: Bake at 375°F for 10 minutes until crisp. Garnish with fresh arugula and a drizzle of Mango White Balsamic.

---

Mango Balsamic Pork & Coconut Curry

A creamy coconut curry featuring Mango White Balsamic-infused pork, warm spices, and tender vegetables.

Ingredients:

• 1.5 lbs pork shoulder, cubed
• ½ cup Mango White Balsamic Vinegar
• 1 can (13.5 oz) coconut milk
• 1 tbsp Garlic & Roasted Chili Olive Oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp salt
• 1 cup diced sweet potatoes
• ½ cup chopped bell peppers
• ¼ cup fresh cilantro

Instructions:

1. Sear the pork: Heat Garlic & Roasted Chili Olive Oil in a skillet. Brown pork cubes for 5 minutes, then remove.
2. Sauté the aromatics: Add onion, garlic, and ginger. Cook for 2 minutes, then stir in curry powder, cumin, turmeric, and salt.
3. Simmer the curry: Return pork to the pan, add Mango White Balsamic, coconut milk, sweet potatoes, and bell peppers. Simmer for 30 minutes until pork is tender.
4. Serve: Garnish with cilantro and serve with rice or naan.

---

Mango Balsamic Pork & Gnocchi Skillet

Tender pan-seared pork tossed with pillowy gnocchi, caramelized shallots, and a Mango White Balsamic reduction.

Ingredients:

• 1 lb pork tenderloin, sliced
• ½ cup Mango White Balsamic Vinegar
• 1 tbsp Garlic Mushroom Olive Oil
• 1 tbsp butter
• 1 small shallot, thinly sliced
• 1 package (16 oz) potato gnocchi
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh basil, chopped

Instructions:

1. Sear the pork: Heat Garlic Mushroom Olive Oil in a skillet. Sear pork slices for 4-5 minutes per side, then remove.
2. Cook the gnocchi: In the same skillet, add butter and shallots. Cook for 3 minutes, then add gnocchi and sauté until golden brown.
3. Glaze & finish: Return pork to the pan, pour in Mango White Balsamic, and toss everything together. Cook for 2 more minutes, then sprinkle with Parmesan and basil.
4. Serve: Enjoy warm with extra balsamic drizzled on top.

---

Mango Balsamic Pork & Roasted Garlic Mashed Potatoes

Juicy seared pork medallions served with Mango White Balsamic glaze and creamy roasted garlic mashed potatoes.

Ingredients:

For the Pork:

• 1 lb pork tenderloin, sliced into medallions
• ½ cup Mango White Balsamic Vinegar
• 1 tbsp Meyer Lemon Olive Oil
• ½ tsp salt
• ¼ tsp black pepper

For the Mashed Potatoes:

• 4 medium potatoes, peeled and cubed
• 1 head garlic, roasted
• ¼ cup butter
• ½ cup milk or cream
• ½ tsp salt

Instructions:

1. Roast the garlic: Cut the top off the garlic head, drizzle with oil, wrap in foil, and roast at 400°F for 30 minutes.
2. Cook the potatoes: Boil potatoes until soft, drain, then mash with roasted garlic, butter, milk, and salt.
3. Sear the pork: Heat Meyer Lemon Olive Oil in a skillet over medium heat. Sear pork medallions for 3-4 minutes per side.
4. Glaze & serve: Pour Mango White Balsamic over the pork and cook for 2 more minutes. Serve with mashed potatoes.

---

Mango Balsamic Pork & Apple Slaw Sandwich

A savory-sweet pulled pork sandwich topped with Mango White Balsamic apple slaw, served on a brioche bun.

Ingredients:

For the Pulled Pork:

• 3 lbs pork shoulder
• ½ cup Mango White Balsamic Vinegar
• ¼ cup Garlic & Roasted Chili Olive Oil
• ½ cup apple juice
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp salt

For the Apple Slaw:

• 2 cups shredded cabbage
• 1 apple, julienned
• ¼ cup Mango White Balsamic Vinegar
• 1 tbsp honey
• 1 tbsp Meyer Lemon Olive Oil
• ½ tsp salt

For Serving:

• 6 brioche buns

Instructions:

1. Slow cook the pork: Place pork in a slow cooker with Mango White Balsamic, Garlic & Roasted Chili Olive Oil, apple juice, mustard, paprika, and salt. Cook on low for 8 hours.
2. Shred the pork: Once tender, shred the pork with two forks.
3. Make the slaw: Toss cabbage and apple with Mango White Balsamic, honey, Meyer Lemon Olive Oil, and salt.
4. Assemble sandwiches: Toast brioche buns, pile on pulled pork, and top with slaw. Serve warm.