Ancho-Marinated Pork and Mango Skewers |
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Prep Time: 240 Minutes Cook Time: 8 Minutes |
Ready In: 248 Minutes Servings: 4 |
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If you can’t find ripe mangos, substitute pineapple. Adapted from Fine Cooking. Ingredients:
1/4 cup fresh orange juice |
2 tablespoons fresh lime juice |
2 tablespoons canola oil (plus more for the grill) |
2 teaspoons brown sugar |
2 teaspoons dried ancho chile powder or 2 teaspoons dried chipotle powder |
2 medium garlic cloves, minced |
1 pinch crushed red pepper flakes |
1 teaspoon kosher salt |
1 lb pork tenderloin, trimmed and cut into 1-inch cubes |
2 medium ripe mangoes, peeled and pitted, cut into 1-inch cubes |
8 skewers, soaked in water for 30 minutes if wooden |
1 tablespoon chopped fresh cilantro |
Directions:
1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes and salt.
2. Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
3. 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.
4. 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 6-8 minutes. Serve garnished with the cilantro.
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