JALAPEñO HONEY MUSTARD PORK KEBABS

Jalapeño Honey Mustard Pork Kebabs image

Yield Serves 2

Number Of Ingredients 17

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2 tablespoons Dijon mustard
1 tablespoon honey
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces
Accompaniment if desired: lemon, rosemary, and toasted walnut couscous
LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS
Can be prepared in 45 minutes or less.
1/3 cup finely chopped shallot or onion
1 tablespoon butter
1 cup water
2/3 cup couscous
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon crumbled dried rosemary
1/4 cup walnuts, toasted lightly and chopped fine
2 teaspoons fresh lemon juice, or to taste

Steps:

Prepare grill.
In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
Serve kebabs with couscous.
In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.