Mustard-Glazed Pork Skewers |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
Found online; perfect for summer grilling Ingredients:
1/2 cup brown sugar, packed |
1/2 cup white wine vinegar |
1/2 teaspoon fresh ginger, grated |
1 small garlic clove, minced |
1/4 teaspoon ground cinnamon |
2 cups tart cooking apples, peeled, cored, and chopped (2 medium) |
1/2 cup dried apricot, snipped |
1/4 cup onion, chopped |
1/2 teaspoon dried thyme, crushed |
3 tablespoons apple juice |
2 tablespoons dijon-style mustard |
1/2 teaspoon dried thyme, crushed |
1 1/4 lbs boneless pork loin |
Directions:
1. Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using
2. For chutney:.
3. In a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.
4. Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.
5. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.
6. Thread pork strips, accordion-style, onto wooden skewers.
7. Lightly brush mustard mixture on both sides of pork
8. Place skewers on the rack of an uncovered grill directly over medium-hot coals.
9. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.)
10. To serve, arrange skewers on a serving platter; serve with chutney.
11. Make-Ahead Tip:
12. Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.
|
|