Another healthy one for the resolutioners (which is me this year, sort of). I get hurt with my birthday timing. As of January first I’m like, ok, time to go veggie-heavy and lose the holiday weight. Then my birthday comes on the 15th and I’m like, “I’ll have the burger. And fries. And beer.” Dinner’s like this make the burgers possible.
My mom gives me the food section of their daily paper. She makes recipes from the newspaper all the time whereas I stick to ATK and epicurious.com. However, when I found this recipe from Ellie Krieger in the Inquirer, the big name tempted me to try it. It fit Rich’s diet requirements and since I never buy mangoes I thought it’d be a good way to introduce the fruit to the kids.
I subbed a few items, one of which was a pork tenderloin for a pork loin. Just a bit more tender and lean. The prep took a bit of time but grilling in my parka was fun, and everyone loved the healthy recipe. I served this with (peeled and chopped) roasted sweet potatoes but a salad would be easy and fit with the rest of the meal nicely.
Southwestern Pork and Mango Skewers with Avocado Mash
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/8 tsp. ground cayenne pepper
1 1/2 lb. pork tenderloin, cut into 1 inch chunks
flesh of 2 ripe mangos, cut into 1 inch chunks
1 medium red onion, cut into 1 inch pieces
Oil, for the grill
2 ripe avocados
Juice from 1 lime, divided
1/4 tsp. kosher salt or more to taste
- Combine spices, garlic and salt in a bowl. Add pork and toss to coat.
- Thread pork, mango and onion onto skewers, alternating as you go. Onion can be threaded in groups of 3 or 4 pieces.
- Brush a grill liberally with oil and heat to medium high heat.
- Grill for 10-12 minutes, turning a few times, or until pork measures 145 degrees and there are visible grill marks.
- Meanwhile, halve the avocados, scoop out flesh into a small bowl. Add juice from 1/2 of the lime and the salt. Mash well.
- Spread some avocado onto each plate and top with cooked skewers. Squeeze remaining lime juice over each plate and top with chopped cilantro. Serve.