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Pork Tenderloin Mango Skewers with SeasonedCrisp JR Buffalos SIDEWINDERS™ Fried Potatoes

Pork Tendorloin Mango Skewers with SeasonedCrisp JR Buffalos SIDEWINDERS Fried Potatoes
Yield: 10.0 Servings (18.0 oz.)

Yield: 10.0 Servings (18.0 oz.)

Sweet, spicy and perfectly dippable. Pair pork mango kebobs and SIDEWINDERS™ Fries with mango chutney and spicy house-made sriracha to give your lunch or appetizer menu a seasonal twist.

Ingredient Weight Measure
Honey 4 fl. oz.
Lemon juice 2 fl. oz.
Mango, ripe but firm, peeled, pitted, & cut into 1" cubes 4 count
Pork tenderloin, cut into 1" cubes 32 oz.
Red onion, cut into 1" squares 16 oz.
Salt and pepper to taste
Soy sauce 2 fl. oz.
Mango Sauce
Ingredient Weight Measure
Garlic, minced 1 Tbsp.
Ginger, fresh, grated 1 Tbsp.
Mango chutney, Major Grey's style 16 oz.
Simplot Simple Goodness™: Mango Cubes 2/5lb 16 oz.
Sriracha 1/2 fl. oz.
Ingredient Weight Measure
Cilantro as garnish
Simplot SIDEWINDERS™ Fries: Original Cut Buffalo batter flavored SIDEWINDERS™ Fries, Skin On Original Cut 4 lb.
Sriracha aioli, prepared 30 oz.
Preparation Instructions:
• Preheat grill to medium-high.
• Thread pork, onion and mango onto long metal or wooden skewers that have been soaked in water, alternating ingredients.
• Combine honey, soy sauce and lemon juice in a small bowl; stir to combine. Season kebabs with salt and pepper, then brush on all sides with honey mixture.
• Grill the skewers, basting with honey mix often, for 10-12 minutes, until pork reaches 135°F or your desired temperature
Mango Sauce
Thaw mangos according to package instructions. In a medium-sized bowl, mix chutney with mango chunks, ginger, sriracha and garlic.
• For each serving, fry 6.5 oz SeasonedCrisp J.R. Buffalos SIDEWINDERS™ for 4 minutes, then remove to a paper towel-lined bowl.
• Serve fries with 1-2 pork tenderloin skewers, 3 oz sriracha dipping sauce and 3 oz mango sauce. Garnish with cilantro.
Products used in this recipe