Greg and I tried a new recipe last night. The baste was delicious. I'm sure we will use it again on other foods, maybe some grilled fish. Personally, pork is not my favorite meat, so I could take or leave the pork. It would probably be really good with chicken substituted in for the pork. Anyway, while it wasn't my most favorite recipe ever, it was relatively easy, and still worth sharing. Enjoy!
Grilled Pork and Mango
12 12 inch flat bamboo skewers, soaked in water.
2 pork tenderloins cut into 3/4 inch cubes
3 firm ripe mangoes, peeled and cut into 1 inch cubes
2 red bell peppers, cut into 1 inch slices
Mango Chipotle Barbecue Sauce
1 1/2 cups mango puree (peel and cut one mango and puree in food processor)
1/4 cup chipotle hot pepper sauce
2 Tbsp freshly squeezed lime juice (I used one whole lime)
Assemble skewers like this, and heat your grill to a med-high temp (375)
To make the barbecue sauce, combine mango puree, chipotle sauce and lime juice in a bowl. Separate into two bowls.
Baste the skewers in the barbecue sauce. Cook for about 2 minutes on each quarter turn, basting after each turn. Pork is done when it is just slightly pink in the center.
We served it with quinoa on the side. I poured the extra barbecue sauce into my quinoa and mixed it all together. Greg used it as a dipping sauce. The sauce is truly the cincher in this recipe. Mmmm! Mmmm! Mmmm!
1 comment:
Looks good!
Post a Comment