Ancho-Marinated Pork and Mango Skewers
1/4 cup fresh orange juice
2 T. fresh lime juice
2 T. canola oil
2 t. dark brown sugar
2 t. pure ancho chile powder
2 medium cloves garlic, minced
pinch crushed red pepper flakes
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
8 wooden skewers, 10" or longer, soaked in water for 30 min.
1 T. chopped cilantro
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt. Add 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 grill fire. Wipe the clean grate 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 cilantro.
Even better served on a bed of:
1 cup light coconut milk
1/2 t. salt
1 1/2 c. uncooked jasmine rice
1 t. lime zest
1 1/2 T. fresh lime juice
Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to a low simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.
For you convenience a printed copy of this recipe will be available at
The Fresh Market by Arctic Foods.