Ancho-marinated Pork and Mango Skewers
Skewering chunks of meat along with vegetables or fruit is great way to bring sensible portions to your cookout: You get the perfect protein portion, but your plate is dominated by two big, bountiful, meaty kebabs. If you can?t find ripe mangos, substitute pineapple.
Yield: 4 Ready in 45 minutes
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|1/4 cupFresh orange juice|
|2 Tbs.Fresh lime juice|
|2 Tbs.canola oil; more for the grill|
|2 tsp.dark brown sugar|
|pure ancho chile powder|
|2 medium clovesgarlic; minced|
|Pinchcrushed red pepper flakes|
|1 lb.pork tenderloin; trimmed and cut into 1-inch cubes|
|2 mediumripe mangos; peeled, pitted, and cut into 1-inch cubes|
|8 skewers, 10 inches or longer; soaked in water for 30 minutes if wooden|
|1 Tbs.Fresh Cilantro; chopped|
Ancho-marinated Pork and Mango Skewers Preparation
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.
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Ancho-marinated Pork and Mango Skewers Reviews
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