AuthorMike EgrieCategory, DifficultyIntermediate
Jalapeño Mango Pork Skewers
Yields1 Serving
Prep Time8 mins
 3 medium ripe mangos, peeled, seeded and coarsely chopped (about 4 cups)
 1 ½ medium jalapeño peppers, coarsely chopped
 ½ cup olive oil
 ¼ cup honey
 ¼ cup loosely packed cilantro leaves
 3 tbsp fresh lemon juice
 1 ½ tsp salt
 1 ½ tsp ground black pepper
 2 lbs pork tenderloin, trimmed and cut into 1-inch pieces
 6 wooden skewers
1

In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.

2

Place pork in a large zip-top plastic bag; pour remaining sauce into a bag. Seal bag, pressing out excess air. Massage ingredients in bag and combine. Refrigerate 30 minutes to marinade.

3

Heat large non-stick skillet over medium-high heat. Remove pork from marinade, discard marinade. In 2 batches, cook pork 4-5 minutes or until outside is browned and internal temperature reaches 145, stirring frequently.

4

Place pork on skewers and serve with reserved sauce.

Ingredients

 3 medium ripe mangos, peeled, seeded and coarsely chopped (about 4 cups)
 1 ½ medium jalapeño peppers, coarsely chopped
 ½ cup olive oil
 ¼ cup honey
 ¼ cup loosely packed cilantro leaves
 3 tbsp fresh lemon juice
 1 ½ tsp salt
 1 ½ tsp ground black pepper
 2 lbs pork tenderloin, trimmed and cut into 1-inch pieces
 6 wooden skewers

Directions

1

In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.

2

Place pork in a large zip-top plastic bag; pour remaining sauce into a bag. Seal bag, pressing out excess air. Massage ingredients in bag and combine. Refrigerate 30 minutes to marinade.

3

Heat large non-stick skillet over medium-high heat. Remove pork from marinade, discard marinade. In 2 batches, cook pork 4-5 minutes or until outside is browned and internal temperature reaches 145, stirring frequently.

4

Place pork on skewers and serve with reserved sauce.

Jalapeño Mango Pork Skewers
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