Mustard-glazed Pork Skewers with Grilled Sweet Potatoes
- 2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in 1/2-inch (1 cm) slices
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) chopped fresh thyme
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) grainy mustard
- 1 tbsp (15 mL) hot mustard
- 2 tsp (10 mL) liquid honey
- 1 clove garlic, minced
- 450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes
- Half red onions, cut in 1-inch (2.5 cm) chunks
- In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.
- Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.
- In bowl, toss pork with onion, 1 tbsp of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.
- Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes.
- Tip from The Test Kitchen: Instead of steaming the potatoes, you can
- pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed.