FRANK'S REDHOT HONEYED PORK AND MANGO KABOBS
1/2 cup honey
1/4 cup apple juice concentrate, thawed
3 tablespoons Frank's Original Redhot Cayenne Pepper Sauce
1/4 teaspoon ground allspice
1 teaspoon grated lemon peel
1 pound pork tenderloin, cut 1-inch cubes
1 large ripe mango* (12 oz) peeled, pitted, and cut into 3/4-inch cubes
1/2 cup frozen large baby onions, partially thawed
TO MARINATE THE PORK:
In a small saucepan, combine honey, apple juice concentrate, Redhot sauce, and allspice. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon rind. Cool.
Pour 1/4 cup marinade into small bowl; reserve for mango dipping sauce.
Place pork into large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; marinate in refrigerator 1 hour.
TO PREPARE MANGO DIPPING SAUCE:
Place 3/4 cup mango cubes into blender or food processor. Add reserved marinade. Cover and process until pureed. Transfer to serving bowl; set aside.
TO PREPARE THE KABOBS:
Thread pork, remaining mango cubes, and onions alternately onto metal skewers. Place skewers on oiled grid.
Grill over medium-low coals 12 to 15 minutes or until pork is no longer pink (or broil 6 inches from heat 10 to 12 minutes until pork is cooked).
Serve skewers with mango dipping sauce.
*You may substitute 1 1/2 cups fresh or frozen peach cubes (2 to 3 peaches) for the mango.
Servings: 6 appetizer servings and 3/4 cup dip
Source: Frank's Redhot Sauce |