Courtesy of Tender Belly
The sour orange and garlic provide these pork kebabs with a nice, hot tang to contrast the sweet, fruity mango.
- 2 quarts ice-cold water
- 1/3 cup salt
- 1/4 cup sugar
- 2 pounds Berkshire Pork Tenderloin
- 2 tablespoons freshly minced garlic (about 6 medium cloves)
- 1/2 teaspoon salt
- 1/2 cup fresh sour orange juice, or 1/4 cup lime juice mixed with 1/4 cup orange juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Black pepper
- 2 whole mangos, slightly under-ripe, peeled, cored, and cut into 1 1/2-inch squares
- Wooden skewers, soaked in water for at least 30 minutes prior to use
- For the Brine: In a large bowl, whisk together water, salt, and sugar until everything is dissolved. Place pork chops in brine and refrigerate for 30 minutes to one hour.
- For the Marinade: Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.
- For the Skewers: Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for one to five hours.
- Thread pork onto skewers, alternating with mango cubes.
- Grill skewers until well-browned on all sides and center of pork registers between 140-145 degrees Fahrenheit on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.