Jalapeño and mango spice up these delicious pork skewers.
- 1 small lemon
- 3 medium mangoes, peeled, pitted and coarsely chopped
- 1/4 cup jalapeño pepper with seeds, coarsely chopped
- 1/3 cup Schnucks olive oil
- 1/4 cup loosely packed fresh cilantro leaves
- 1/4 cup Schnucks honey
- 1 tsp. salt
- 2 lb. pork tenderloin, trimmed and cut into 1" chunks
- wooden picks
- 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" 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.
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.
150 CALORIES Per Serving
SATURATED FAT: 1G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.