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.
Ingredients
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1/4 cup fresh orange juice
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2 tablespoons fresh lime juice
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2 tablespoons canola oil; more for the grill
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2 teaspoons dark brown sugar
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2 teaspoons pure ancho chile powder
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2 medium cloves garlic, minced
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Pinch crushed red pepper flakes
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Kosher salt
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1 pound pork tenderloin, trimmed and cut into 1-inch cubes
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2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
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8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
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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 1/2 teaspoon 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 8 minutes. Serve garnished with the cilantro.
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