This recipe requires at least 8 hours of marinating time, so plan ahead. It is also intended for use with a cast-iron skillet on a grill. If you don’t have a cast-iron skillet, go get one. Properly cared for they’ll last a lifetime or more, and they’re amazing cooking tools!

Ingredients

• 1 pound pork tenderloin
• Zest of 1 lime
• 1/4 cup fresh lime juice
• 1/4 cup honey
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 3 chipotle peppers in adobo sauce (you can usually find this at the grocery store)
• 8 ounces of mini tricolor peppers, halved lengthwise
• 1 peeled and cubed mango
• 1 tablespoon canola oil

Process

1. In a large resealable container or zip-top bag, or in a vacuum-sealer bag if you have one, combine the pork, lime zest and lime juice, honey, salt, garlic powder, and chipotles/adobo. Toss to combine, then seal and refrigerate for at least 8 hours.
2. When ready to cook: preheat the grill to 400-450 degrees. Place a 12-inch cast-iron skillet on the grill and preheat for 15 minutes.
3. Drain the pork. Reserve 1/4 cup of the marinade.
4. Brush the skillet with canola oil or use a non-flammable cooking spray.
5. Add the peppers to the skillet and cook until lightly charred.
6. Add the mango and reserved marinade, and cook for 30 seconds. Remove from the skillet.
7. Heat the oil in the skillet. Add the tenderloin and turn every 2 minutes, until the core temperature of the tenderloin registers 140 degrees. Remove from the skillet and let stand for 10 minutes before slicing.
8. Slice, and serve with the pepper/mango mix.