Ancho-Marinated Pork and Mango Skewers

by Ellie Krieger

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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.Serves four. (Two skewers per person).

orange juice limes canola oil more more

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

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.

nutrition information (per serving):
Calories (kcal): 250; Fat (kcal): 8; Fat Calories (g): 80; Saturated Fat (g): 2; Protein (g): 25; Monounsaturated Fat (g): 4; Carbohydrates (g): 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): 120; Cholesterol (mg): 75; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 100, pp. 29

July 9, 2009