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
- 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.
KITCHEN TIP: For a twist, make burrito bowls by serving this mixed skillet with rice and fresh avocado.