Jalapeño Mango Pork Skewers

3 medium ripe mangos, peeled, seeded and coarsely chopped (about 4 cups)

1 ½ medium jalapeño peppers, coarsely chopped

½ cup olive oil

¼ cup honey

¼ cup loosely packed cilantro leaves

3 tbsp fresh lemon juice

1 ½ tsp salt

1 ½ tsp ground black pepper

2 lbs pork tenderloin, trimmed and cut into 1-inch pieces

6 wooden skewers

In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.

Place pork in a large zip-top plastic bag; pour remaining sauce into a bag. Seal bag, pressing out excess air. Massage ingredients in bag and combine. Refrigerate 30 minutes to marinade.

Heat large non-stick skillet over medium-high heat. Remove pork from marinade, discard marinade. In 2 batches, cook pork 4-5 minutes or until outside is browned and internal temperature reaches 145, stirring frequently.

Place pork on skewers and serve with reserved sauce.

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