Active Time: 25 minutes • Total Time: 30 minutes plus marinating • Makes: about 60 chunks
1 small lemon
3 medium ripe mangoes, peeled, pitted and coarsely chopped (about 3 cups)
1/4 cup coarsely chopped jalapeño chile pepper with seeds
1/3 cup Schnucks olive oil
1/4 cup loosely packed fresh cilantro leaves
1/4 cup Schnucks honey
1 teaspoon salt
2 pounds pork tenderloin, trimmed (see Cook’s Wisdom) and cut into 1-inch chunks
- Squeeze juice from lemon into blender. Add mangoes, jalapeño, oil, cilantro, honey and salt and purée until smooth. Makes about 2-3/4 cups sauce. Pour 1-1/2 cups sauce into small serving bowl. If serving right away, let sauce stand at room temperature. Or, cover and refrigerate until ready to serve.
- Pour remaining sauce and pork into large zip-tight plastic bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 30 minutes or up to 4 hours to marinate.
- Preheat broiler with oven rack about 6 inches from source of heat. Line large rimmed baking pan with aluminum foil. Remove pork from marinade; discard marinade. Arrange chunks of pork without touching in prepared pan.
- Broil 3 minutes or until internal temperature reaches 145°F. Center of pork chunks should still appear slightly pink. Serve pork with wooden picks and reserved sauce for dipping.
Each serving (4 chunks): about 150 calories, 6 g total fat (1 g saturated), 29 mg cholesterol, 180 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g sugars, 10 g protein
To trim pork tenderloin, remove the thin, shiny membrane, or silverskin, that runs the length of the tenderloin. Slip the tip of a sharp knife under 1 end of the silverskin, then cut in a sawing motion to remove.
Sauce can be prepared up to 2 days in advance; cover and refrigerate until ready to use. Let sauce stand 30 minutes at room temperature before serving.