Mustard-glazed Pork Skewers with Grilled Sweet Potatoes

Mustard-glazed Pork Skewers with Grilled Sweet Potatoes
Author: CL
Serves: 4
  • 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
  1. 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.
  2. Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.
  3. 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.
  4. 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.
  5. Tip from The Test Kitchen: Instead of steaming the potatoes, you can
  6. 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.


This entry was posted in barbeque, entertaining, pork, recipe. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *