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Add a photoServings: 6
Ingredients
- 1/2 c. Honey
- 1/4 c. Apple juice concentrate thawed
- 3 Tbsp. Frank's Original Redhot Cayenne Pepper Sce
- 1/4 tsp Grnd allspice
- 1 tsp Grated lemon peel
- 1 lb Pork tenderloin cut 1" cubes
- 1 lrg Ripe mango - (12 ounce) peeled, pitted, and cut into 3/4-inch cubes
- 1/2 c. Frzn large baby onions partially thawed
Directions
- In a small saucepan, combine honey, apple juice concentrate, Redhot sauce, and allspice. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 min. Stir in lemon rind. Cold. Pour 1/4 c. marinade into small bowl; reserve for mango dipping sauce.
- Place pork into large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; marinate in refrigerator 1 hour.
- To prepare mango dipping sauce, place 3/4 c. mango cubes into blender or possibly food processor. Add in reserved marinade. Cover and process till pureed. Transfer to serving bowl; set aside.
- Thread pork, remaining mango cubes, and onions alternately onto metal skewers. Place skewers on oiled grid. Grill over medium-low coals 12 to 15 min or possibly till pork is no longer pink (or possibly broil 6 inches from heat 10 to 12 min till pork is cooked). Serve skewers with mango dipping sauce.
- This recipe yields 6 appetizer servings (3/4 c. dip).
- Comments: You may substitute 1 1/2 c. fresh or possibly frzn peach cubes (2 to 3 peaches) for the mango.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 47mg | 16% |
| Sodium 43mg | 2% |
| Potassium 410mg | 12% |
| Total Carbs 33.36g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 31.8g | 21% |
| Protein 15.45g | 25% |
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