1 (8-ounce) package mini tricolor sweet peppers, halved
1 mango, peeled and cubed
1 tablespoon canola oil
Garnish: fresh cilantro
Instructions
In a large resealable plastic bag, combine pork, lime zest and juice, honey, salt, garlic powder, and chipotles in adobo. Seal bag, tossing gently to combine. Refrigerate for at least 8 hours or overnight.
Preheat grill to high heat (400° to 450°). Place a 12-inch cast-iron skillet on grill to heat for 15 minutes. Spray skillet with nonflammable cooking spray.
Drain pork, reserving ¼ cup marinade.
Add sweet peppers to skillet; cook, stirring occasionally, until lightly charred, about 5 minutes. Add mango and reserved ¼ cup marinade; cook for 30 seconds. Remove from skillet.
Heat oil in skillet. Add pork; cook, turning every 2 minutes, until a meat thermometer inserted in thickest portion registers 140°, about 12 minutes. Remove from skillet; cover with foil, and let stand for 10 minutes before slicing. Serve with pepper mixture. Garnish with cilantro, if desired.
Notes
KITCHEN TIP: For a twist, make burrito bowls by serving this mixed skillet with rice and fresh avocado.
Recipe by Southern Cast Iron at https://southerncastiron.com/lime-chipotle-pork-peppers-mango/