Ancho-Marinated Pork and Mango Skewers

Ancho-Marinated Pork and Mango Skewers
Ancho-Marinated Pork and Mango Skewers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup fresh orange juice

  • 2

    Tbs. fresh lime juice

  • 2

    Tbs. canola oil; more for the grill

  • 2

    tsp. dark brown sugar

  • 2

    tsp. pure ancho chile powder

  • 2

    medium cloves garlic, minced

  • Pinch crushed red pepper flakes

  • Kosher salt

  • 1

    lb. pork tenderloin, trimmed and cut into 1-inch cubes

  • 2

    medium ripe 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. chopped fresh cilantro

Directions

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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