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Spiced Pork-and-Red Pepper Skewers with Meteoric Mango Sauce

Make the sauce in advance; cover and chill. The skewers can be assembled a day in advance and put on the grill just before serving.

Cooking Light JULY 2000

  • Yield: 8 servings (serving size: 4 kebabs and 4 teaspoons sauce)


  • 1 cup cubed peeled ripe mango
  • 2 tablespoons fresh orange juice
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 small garlic clove, minced
  • 1 tablespoon chopped green onion tops
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon finely chopped jalapeño pepper
  • 1 (1-pound) pork tenderloin
  • 32 (3/4-inch) pieces red bell pepper (about 1 large)
  • 2 teaspoons olive oil
  • 2 teaspoons Old Bay seasoning
  • Cooking spray


Place first 5 ingredients in a food processor or blender; process until smooth. Spoon into a bowl; stir in onions, basil, and jalapeño. Cover and chill.

Preheat oven to 450°.

Trim fat from pork; cut into 32 (3/4-inch) cubes. Place pork and bell pepper in a medium bowl. Drizzle with oil, and sprinkle with seasoning, tossing well to coat. Thread 1 bell pepper piece and 1 pork cube onto each of 32 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; bake at 450° for 10 minutes or until pork is done. Serve kebabs with mango sauce.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.2g
  • Carbohydrate: 4.8g
  • Fiber: 0.6g
  • Cholesterol: 42mg
  • Iron: 0.9mg
  • Sodium: 269mg
  • Calcium: 9mg

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Spiced Pork-and-Red Pepper Skewers with Meteoric Mango Sauce recipe