Jalapeño-Mango Pork Skewers
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
1. 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.
2. 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.
3. 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.
4. 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.