Recipe Thursdays: Pork Tenderloin-Mango Kabobs

Now that the warmer weather is here, there'll be plenty of skewering around . . . on the grill of course.  Enjoy this Pork Tenderloin-Mango Kabobs recipe from our Little Black Book of Hors d'Oeuvres by Karen Berman.

Frozen mango chunks eliminate the messy task of cutting a mango — and they're delicioius.

Pork Tenderloin-Mango Kabobs
Makes 28 to 32 skewers

1 pound pork tenderlion
5 cups (about 30 ounces) frozen mango chunks, thawed, or 3 mangos
2 cloves garlic, chopped (about 2 teaspoons)
2 tablespoons balsamic vinegar
3 to 4 tablespoons soy sauce
3/4 teaspoons dried thyme, optional
28 to 32 wooden skewers, 6 inches long

Slice tenderloin crosswise into 1/4-inch round medallions. Cut any rounds that are wider than 1-1/2 inches in half, for a total of 28 to 32 rounds. Set aside.

If you are using frozen mangos, count out 2 large chunks per tenderloin round and set aside. If you are using fresh mangos, cut 2 chunks per tenderloin round and set aside. (Make several lengthwise slices in mango and cut and pull pulp away from pit. Pulp will be attached to peel. Score it into chunks and cut chunks off peel.) Reserve all scraps and mango "mush," and measure to make 2 cups scraps. If necessary, cut more mango.

Combine 2 cups frozen mango or 2 cups mango scraps with garlic, vinegar, soy sauce, and thyme, if using, in a food processor fitted with a metal blade. Process until liquefied. Pour into a shallow glass or stainless steel container, add tenderloin rounds and turn to coat. Cover and refrigerate for 2 to 5 hours. Submerge skewers in water for at least 1 hour.

When ready to cook, preheat broiler. Place 1 medallion on each skewer and arrange in a broiling pan in a single layer. Reserve remaining marinade. Broil medallions for 3 to 4 minutes per side for medium rate or longer for desired doneness. Remove from the over and let rest for 10 minutes.

Transfer reserved marinade to a small saucepan set over medium-high heat and boil for 2 minutes. (Add water, by tablespoons, if marinade starts to dry out.) Remove from heat and pour into a small serving bowl.  Place 1 mango chunk or either side of skewered medallion. Place the sauce bowl in the center of a large serving platter and surround with skewers.

Serve warm.

Here's another other great recipe from The Little Black Book of Hors d'Oeuvres:

Homemade Salt and Pepper Potato Chips

Worked up an appetite for more? Download the entire ebook to your reader for more delicious recipes:

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