Grilled Pork & Mango Kabobs and Spring Salad with Blood Orange Vinaigrette
Wednesday, May 10, 2017This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias
From the title of this post, this dinner might sound a little complicated, but it's not. I made this entire delicious spring-themed meal in less than 30 minutes and I'll tell you just how I did it. It's a great meal for the whole family on those busy weeknights, or even on the weekends when you'd rather stay out and play as long as possible. A big bonus is that you're not heating up your kitchen!
Looks fancy, right? It's totally not. The sweet and savory pork and mango kabobs have only to be assembled and grilled and the delicious sweet and tart blood orange vinaigrette is whisked together and the salads assembled while the kabobs are grilling. It's an easy and incredibly delicious dinner option that will let you play away!
I grilled these kabobs with foil over my grate. Why? The juices from the grilled mangoes give the pork a beautifully sweet caramelized skin and help keep it tender and marinated while it's cooking. Your mangos will caramelize too. Don't worry if they fall off the skewers, just scoop those delicious bits up with tongs.
We're at the end of the blood orange season, so grab a bag of them while you can. If you can't find blood oranges, you can use mandarins or even pink grapefruits for a more tart vinaigrette. In that case, if you want it sweeter, you can increase the honey.
If you've never made your own vinaigrette, it is the easiest thing to whip up. You simply dump the ingredients into a container and whisk or shake them up for a quick and delicious salad dressing.
This vinaigrette takes on the hue of the oranges. Not only is it gorgeous, it is delicious and complex.
I'm serving a salad of spring greens because I love them and eat them constantly while they're in season. The crumbled goat cheese is creamy and the flavor is mild so it will take on the flavor of the vinaigrette perfectly and I've added a sprinkling of slivered almonds for extra crunch.
Truly, the easiest bit of this dinner is the kabobs. I'm using Smithfield Marinated Fresh Pork, so the only prep work for the meat is cutting it into chunks!
Smithfield® offers a variety of marinated fresh pork and is available in a variety of flavors across Tenderloins, Loin Filets, and Roasts. It can be easily prepared in a variety of ways including, grilled, roasted, or sautéed for a meal in 30 minutes or less! They're 100% pork and are pre-marinated so you can have "Real Flavor Real Fast."
I'm using the Smithfield Roasted Garlic & Herb Loin Filet because I want some savory flavor in my sweet kabobs. You can pick it up at Walmart in the Meat & Poultry section along with all of the other ingredients for this meal.
Check out their website to see all of their delish products, get more recipes, and even enter to win a trip to wine country!
Then make this fresh spring meal asap! You could also make extra kabobs and use them in a next-day meal. Can you imagine pork and mango tacos?! Yum.
Grilled Pork & Mango Kabobs and Spring Salad with Blood Orange Vinaigrette
Time: Under 30 minutes!
Ingredients:
Kabobs:
- 1 Smithfield Roasted Garlic & Herb Loin Filet
- 4-5 large mangoes
- skewers
Vinaigrette:
- 3/4 c. fresh blood orange juice
- 1-1/2 Tbsp. fresh lime juice
- 2-1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. honey
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Salad:
- spring greens
- crumbled goat cheese
- slivered almonds
Directions:
1. Start by preparing your coals if you're using a charcoal grill. We'll make the kabobs while they're heating up.
2. If using bamboo skewers, soak them in water for at least 15 minutes while the coals are getting hot.
3. Cut the mangoes into chunks. Do this by slicing off a wedge, cutting it in half, then sliding a knife between the flesh and the skin. Place them in a prep bowl.
4. Place the pork loin along with the marinade from the package into a large casserole dish. Cut the loin into thick slices, then into large chunks. Place them into another prep bowl and load your skewers, alternating between fruit and pork. Place your skewers in the casserole dish with the marinade and place in the fridge until they're ready to go on the grill.
5. Once the coals are prepared, place a large sheet of foil over the grates (use an oven mitt to protect your hands!) and start grilling. It could take as little as 4 minutes per side, depending on the size of your pieces, but make sure to check the inner temperature of the largest pork piece. Pork is cooked rare when it reaches 145°F with a 3-minute rest. Medium is 160°F with a 3-minute rest.
6. While the kabobs are grilling, assemble your vinaigrette ingredients. You can whisk them together in a bowl with a pouring spout or if you have a salad dressing jar with a lid, pour the ingredients into it and give it a good shake. Put it in the fridge until you need it.
7. When the kabobs come off of the grill, allow them to rest for at least 3 minutes, then you can either serve them on the skewer or take them off to divvy them up among your plates.
8. Either while the kabobs are still cooking or while they're resting, assemble your salads. I'm using a package of pre-mixed, pre-washed spring greens, so this is as easy as piling the greens on a plate and sprinkling them with crumbled goat cheese and almonds.
Yield: 4
Grilled Pork & Mango Kabobs and Spring Salad with Blood Orange Vinaigrette
The sweet and savory pork and mango kabobs have only to be assembled and grilled and the delicious sweet and tart blood orange vinaigrette is whisked together and the salads assembled while the kabobs are grilling. It's an easy and incredibly delicious dinner option!
ingredients:
Kabobs:
- 1 Smithfield Roasted Garlic & Herb Loin Filet
- 4 large mangoes
- skewers
Vinaigrette:
- 3/4 c. fresh blood orange juice
- 1-1/2 Tbsp. fresh lime juice
- 2-1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. honey
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Salad:
- 4 cups spring greens
- 1/4 cup crumbled goat cheese
- 2 Tbsp. slivered almonds
instructions:
How to cook Grilled Pork & Mango Kabobs and Spring Salad with Blood Orange Vinaigrette
- Start by preparing your coals if you're using a charcoal grill. We'll make the kabobs while they're heating up.
- If using bamboo skewers, soak them in water for at least 15 minutes while the coals are getting hot.
- Cut the mangoes into chunks. Do this by slicing off a wedge, cutting it in half, then sliding a knife between the flesh and the skin. Place them in a prep bowl.
- Place the pork loin along with the marinade from the package into a large casserole dish. Cut the loin into thick slices, then into large chunks. Place them into another prep bowl and load your skewers, alternating between fruit and pork. Place your skewers in the casserole dish with the marinade and place in the fridge until they're ready to go on the grill.
- Once the coals are prepared, place a large sheet of foil over the grates (use an oven mitt to protect your hands!) and start grilling. It could take as little as 4 minutes per side, depending on the size of your pieces, but make sure to check the inner temperature of the largest pork piece. Pork is cooked rare when it reaches 145°F with a 3-minute rest. Medium is 160°F with a 3-minute rest.
- While the kabobs are grilling, assemble your vinaigrette ingredients. You can whisk them together in a bowl with a pouring spout or if you have a salad dressing jar with a lid, pour the ingredients into it and give it a good shake. Put it in the fridge until you need it.
- When the kabobs come off of the grill, allow them to rest for at least 3 minutes, then you can either serve them on the skewer or take them off to divvy them up among your plates.
- Either while the kabobs are still cooking or while they're resting, assemble your salads. I'm using a package of pre-mixed, pre-washed spring greens, so this is as easy as piling the greens on a plate and sprinkling them with crumbled goat cheese and almonds.
Calories
520.35
520.35
Fat (grams)
17.68
17.68
Sat. Fat (grams)
4.99
4.99
Carbs (grams)
84.99
84.99
Fiber (grams)
9.89
9.89
Net carbs
75.10
75.10
Sugar (grams)
71.71
71.71
Protein (grams)
13.91
13.91
Sodium (milligrams)
410.48
410.48
Cholesterol (grams)
27.13
27.13
This nutritional info is automatically generated from a database and may not represent the actual nutritional information of the ingredients you use.
©2017 Southern Mom Loves. All rights reserved.
Dinner is done! Super-quick, super-easy, and it looks like it took a lot of effort. (Shhh! I won't tell.)
This dinner looks like a million bucks but it was inexpensive as well.
Inexpensive, but still impressive. Just my style! ;)
If you bought a whole bag of blood oranges you can slice one up to garnish the plates with. They are such a gorgeous and unique fruit that you'll want to show them off.
This combo of savory garlic and herb pork with caramelized mangoes is just amazing! I hope you give it a try.
Don't bypass that blood orange vinaigrette-soaked salad. You'll love the sweet / tart / creamy / crunchy texture, I promise!
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How are you enjoying your spring? Do you think you'll try this quick meal? I love to read your comments!
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