Ancho-Marinated Pork and Mango Skewers

1/4 cup fresh orange juice 
2 Tbs. fresh lime juice 
2 Tbs. canola oil; more for the grill 
2 tsp. dark brown sugar 
2 tsp. pure ancho chile powder 
2 medium cloves garlic, minced 
Pinch crushed red pepper flakes 
Kosher salt 
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes 
2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes 
8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden 
1 Tbs. chopped fresh cilantro 

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In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.

serving suggestions

Serve with Grilled Endive on the side.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 8; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 25; Monounsaturated Fat (g): 4; Carbohydrates (g): 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): 120; Cholesterol (mg): 75; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 100, pp. 29

July 9, 2009

Fresh Tomato, Sausage, and Pecorino Pasta

Ingredients

• 8  ounces  uncooked penne
• 8  ounces  sweet Italian sausage
• 2  teaspoons  olive oil
• 1  cup  vertically sliced onion
• 2  teaspoons  minced garlic
• 1 1/4  pounds  tomatoes, chopped
• 6  tablespoons  grated fresh pecorino Romano cheese, divided
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1/4  cup  torn fresh basil leaves

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Source: Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001918479

Noodles with Roast Pork and Almond Sauce

Ingredients

• 1/2  teaspoon  canola oil
• 1/2  pound  pork tenderloin, trimmed
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 8  ounces  uncooked fettuccine
• 1/4  cup  almond butter
• 2 1/2  tablespoons  low-sodium soy sauce
• 2  tablespoons  rice vinegar
• 1  tablespoon  minced peeled fresh ginger
• 1 1/2  teaspoons  chili garlic sauce
• 1  cup  thinly sliced green onions
• 1/3  cup  finely chopped fresh mint

Preparation

1. Preheat oven to 425°.
2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.
4. Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Source: Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001924698