Prep: 15 minutes plus marinating
Cook: 8 minutes • Serves: 8
1-1/2medium jalapeño peppers, coarsely chopped
1/2cup olive oil
1/4cup loosely packed fresh cilantro leaves
3 tablespoons fresh lemon juice
1-1/2teaspoons ground black pepper
2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
6-inch wooden skewers
1.In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1-1/2 cups sauce.
2.Place pork in large zip-top plastic bag; pour remaining sauce into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate 30 minutes to marinate.
3.Heat large nonstick skillet over medium-high heat. Remove pork from marinade; discard marinade. In 2 batches, cook pork 4 to 5 minutes or until outside is browned and internal temperature reaches 145°, stirring frequently.
4.Place pork on skewers and serve with reserved sauce.
Approximate nutritional values per serving:
291 Calories, 17g Fat (3g Saturated), 55mg Cholesterol,
444mg Sodium, 18g Carbohydrates, 1g Fiber, 18g Protein
Wear gloves when handling chile peppers and wash your hands thoroughly afterwards. The capsaicin can cause a burning sensation if it comes in contact with your skin.