2 pork tenderloins, about 12 oz. each, trimmed, cut into 1 1/2-inch pieces
2 ripe but firm mangoes, peeled, pitted, cut into 1 1/2-inch cubes
2 red bell peppers, stemmed, seeded, cut into 1 1/2-inch squares
Salt and pepper
How to Make It
Make glaze: Combine honey, soy sauce, zest, lime juice, chili powder and crushed red pepper in a pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring, until slightly thickened, about 5 minutes. Let cool slightly.
Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, mango and peppers, alternating, on 8 large metal skewers, leaving some space between pieces. Place on a baking sheet and season generously with salt and pepper. Brush with glaze. (Discard any leftover glaze.)
Oil grill. Place kebabs on grill, reduce heat to medium-high, close lid and grill for 6 minutes. Turn kebabs and grill until peppers are lightly charred and pork is cooked through, about 6 minutes longer.
Yummm. Very flavorful. My changes: I used pineapple instead of mango and baked them in the oven, I can't remember at what temperature. I did not discard any leftover glaze, I used ALL of the glaze. I used green peppers, it was great. I did not cook them until they were charred, however.
I haven't tried it with the mango, but I loved the pineapple so much I will do that again for tonight. It was a big hit for my husband and parents!
This was great! I skipped boiling the glaze and instead marinaded the pork for several hours before cooking. I added mushrooms and onions to the kebabs, but all of the vegetables were very dry. I would recommend lots of olive oil and a quick brushing of soy sauce on the veggies before putting on the grill. The flavor of the pork is amazing and very tender! Everyone loved it!
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