Ingredients
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil; more for the grill
2 tsp. dark brown sugar
2 tsp. pure ancho chile powder
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
1 Tbs. chopped fresh cilantro
Preparation
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.
