1/4 cup honey
2 tablespoons soy sauce
Finely grated zest of 1 lime
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
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

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.

Amount per serving: Calories 180, Fat 3g (Sat 1g), Protein 19g, Carbohydrate 20g, Fiber 2g, Cholesterol 55mg, Sodium 351mg

All You, June 2012, Page 71

20120625-173215.jpg

Advertisements