Best Mustard Glazed Pork Skewers Recipes

MOLASSES-MUSTARD GLAZED PORK SKEWERS

Steps:

• Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
• Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

MUSTARD-GLAZED PORK SKEWERS

Steps:

• Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using
• For chutney:.
• 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.
• Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.
• Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.
• Thread pork strips, accordion-style, onto wooden skewers.
• Lightly brush mustard mixture on both sides of pork
• Place skewers on the rack of an uncovered grill directly over medium-hot coals.
• 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.)
• To serve, arrange skewers on a serving platter; serve with chutney.
• Make-Ahead Tip:
• 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.