Lime-Chipotle Pork with Peppers and Mango


This dish will become a summer weeknight staple.

Lime-Chipotle Pork with Peppers and Mango
Makes 4 servings
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 lime, finely zested
  • ¼ cup fresh lime juice
  • ¼ cup honey
  • 1½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 3 chipotle peppers in adobo sauce, chopped
  • 1 (8-ounce) package mini tricolor sweet peppers, halved
  • 1 mango, peeled and cubed
  • 1 tablespoon canola oil
  • Garnish: fresh cilantro
  1. 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.
  2. 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.
  3. Drain pork, reserving ¼ cup marinade.
  4. 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.
  5. 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.
KITCHEN TIP: For a twist, make burrito bowls by serving this mixed skillet with rice and fresh avocado.