Pork Kebabas With Mango Salsa

• 15 ounces black beans
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 12 red onion, chopped
• 3 tablespoons cilantro
• 4 ounces green chilies, diced or 1 jalapeno, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 18 teaspoon salt
• 34 lb pork tenderloin, cut into chunks
• 2 tablespoons white wine vinegar
• 1 tablespoon dried oregano
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 12 teaspoon cumin
• 12 teaspoon olive oil

1. To make the salsa, whisk the lime juice, honey, mustard and salt in a medium bowl.
2. Add the beans, mango, bell pepper, onion, cilantro and jalapeno or green chilis.
3. Mix well.
4. Cover and refridgerate until ready to serve.
5. Preheat the broiler.
6. Add the pork, vinegar, oregano, chili powder, cumin and oil in a gallon sized zip top baggie.
7. Shake until well mixed and coated.
8. Thread the pork onto 4 metal skewers.
9. Broil 4 inches from the heat, turning often, until the meat is cooked, about 8 minutes.
10. Serve with the mango salsa.

black beans, mango, red bell pepper, red onion, cilantro, green chilies, lime juice, honey, mustard, salt, pork tenderloin, white wine vinegar, oregano, oregano, chili powder, cumin, olive oil

Taken from www.food.com/recipe/pork-kebabas-with-mango-salsa-254128 (may not work)