Peachy Mango Madness Grilled Pork Tenderloin Skewers

Peachy Mango Madness Grilled Pork Tenderloin Skewers

Featuring

These colorful skewers pair tender marinated pork with juicy peppers and onions, all brushed in a glossy glaze made from Peachy Mango Madness. The jam is used as a marinade base and also reduced into a finishing sauce that adds shine and bright fruit flavor.

Ingredients

Pork And Marinade

• 1 1/2 pounds pork tenderloin, trimmed and cut into 1 1/2 inch cubes
• 1/3 cup Peachy Mango Madness
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Vegetables

• 1 red bell pepper, cut into 1 1/2 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch pieces
• 1 small red onion, cut into wedges
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Peachy Mango Glaze

• 1/3 cup Peachy Mango Madness
• 1 tablespoon orange juice or water
• 1 teaspoon lime juice
• Pinch of salt

To Serve

• Cooked rice or couscous
• Chopped fresh cilantro
• Lime wedges

Instructions

1. Marinate the pork
   1. In a large bowl whisk together 1/3 cup Peachy Mango Madness, 2 tablespoons olive oil, soy sauce, lime juice, minced garlic, grated ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
   2. Add pork cubes and toss to coat evenly.
   3. Cover and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 30 minutes.
2. Prepare the vegetables
   1. Place bell pepper pieces and red onion wedges in a bowl.
   2. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to coat.
3. Make the Peachy Mango glaze
   1. In a small saucepan combine 1/3 cup Peachy Mango Madness with orange juice or water and lime juice.
   2. Warm over low heat, stirring, for 2 to 3 minutes until the mixture is smooth and slightly thickened.
   3. Season with a tiny pinch of salt and set aside off the heat. It should be brushable and glossy.
4. Assemble the skewers
   1. Preheat a grill or grill pan to medium high heat and oil the grates.
   2. Thread marinated pork cubes, bell pepper pieces, and red onion wedges onto skewers, alternating for color and leaving a little space between pieces so they cook evenly.
   3. Discard any leftover marinade in the bowl.
5. Grill and glaze
   1. Place skewers on the preheated grill.
   2. Cook for 3 to 4 minutes on the first side until lightly charred, then turn.
   3. Begin brushing the skewers with the warm Peachy Mango glaze. Continue turning and brushing every couple of minutes for another 6 to 8 minutes, until the pork is cooked through and reaches 145°F in the center and the vegetables are tender with some char.
   4. Transfer skewers to a platter and let rest for 5 minutes. Brush with a final light coat of glaze for extra shine.
6. Serve
   1. Serve the skewers over warm rice or couscous.
   2. Sprinkle with chopped cilantro and serve with lime wedges on the side.
   3. Place the jar of Peachy Mango Madness on the table so guests can add an extra spoonful to their plates if they like more fruit sweetness.

Tips

• Cut pork and vegetables into similar sized pieces so they cook evenly.
• For oven roasting, arrange skewers on a foil lined baking sheet and broil 4 to 5 inches from the element, turning and glazing until cooked through and caramelized.
• Leftover pork is delicious sliced over salads with any extra Peachy Mango glaze as a dressing base.