This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. I dont know about you but its getting warmer in California and with the abundance of fresh produce and the warmth in the air these are a perfect healthy dish. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. You could easily subsitute chicken or even some sort of semi firm white fish, swordfish or ahi tuna would work as well. I would serve this with maybe a sugar free limeade or make your own limeade from scratch. Some options for sides could be corn on the cob, steamed green beans tossed in olive oil and lemon zest, or some rice pilaf if you don't eat paleo and want a fuller meal and don't mind the carbs.
Ingredients
1/4 cup orange juice*
2 tablespoons fresh lime juice
2 tablespoons canola oil, more for the grill *
2 teaspoons dark brown sugar
2 teaspoon ancho chile powder
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
Pinch of Kosher salt
1 pound pork tenderloin, trimmed and cut into 1 inch cubes
2 medium mangoes, peeled, pitted cut into 1 inch cubes
1 tablespoon chopped fresh cilantro
8 skewers, if wooden soaked for a half hour or more
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 and a nice glass of white wine or limeade. Enjoy your healthy eats :)
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