This recipe has almost everything I love about food going for it. Fruit salsa? Check. Pork tenderloin? Check. Grilled pineapple and onions? Check. An Asian-inspired marinade? Check. Low calorie because I’m still sticking with that New Year’s resolution? Check (250 calories per serving!). The only thing it was lacking on the “Erika’s best food checklist” was the “takes less than an hour to cook and doesn’t make my kitchen look like the latest victim of a natural disaster” requirement. The kebabs are a bit time-intensive, but the pairing of five-spice and mango is divine, and grilled onions are like vegetable candy (though as I’ve discussed previously, I always substitute white onions for red onions because red onions are gross).
You should also note that the recipe says that this makes 8 skewers; this is a complete lie, unless by “8” they actually meant “26.” My skewers were slightly smaller than they recommend, but 8 still seems impossible unless you left your pork so large that it would take forever to cook. It’s a good thing we loved these, because we’ll be eating them for leftovers for the next few days. Serve this with rice and something green for a well-rounded meal.
Pork Tenderloin Kebabs with Mango Salsa from Cooking Light Annual Recipes 2008
3/4 cup low-sodium soy sauce
1/4 cup honey
1/4 cup pineapple juice
1/4 cup fresh lime juice (about 2 limes)
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed and cut into 32 pieces
32 (1-inch) cubes of fresh pineapple (about 1 medium)
16 (1-inch) pieces red onion (about 1 small)
1. Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag, and marinate in refrigerator 1 hour, turning occasionally.
2. Prepare grill.
3. Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12 inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade (note from Erika: for food safety, only baste while the kebabs are cooking. I know this should be common sense, but the former restaurant employee in me just has to say it. Don’t brush cooked pork and fruit with something raw pork slept in!)
2 1/2 cups chopped peeled mango (about 3 medium)
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalapeno pepper
1 1/2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
1. Combine all ingredients in a bowl. Let stand 30 minutes before serving.