Ingredients

• 1-1/2  pounds pork tenderloin
• 1  teaspoon ground cumin
• 1/2  teaspoon sugar
• 1/2  teaspoon salt
• 1/2  teaspoon ground coriander
• 1/4  teaspoon five-spice powder
• 1/4  teaspoon cayenne pepper
• 2  mangoes, seeded, peeled, and cut into 1-inch pieces
• 1  medium red onion, cut into thin wedges

Directions

1. Trim fat from meat. Cut meat into 1-inch pieces. In a medium bowl, combine cumin, sugar, salt, coriander, five-spice powder, and cayenne pepper Add meat; toss gently to coat. Cover and marinate in the refrigerator for 30 minutes to 24 hours.

2. On twelve 10-inch skewers*, alternately thread meat, mangoes, and red onion, leaving 1/4 inch between pieces.

3. For a charcoal grill, place meat skewers on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until meat is slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place meat skewers on grill rack over heat. Cover and grill as above.) Makes 6 servings.

*Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling.