MUSTARD-GLAZED PORK SKEWERS
The chutney combines savory and sweet flavors that especially complement pork.
Provided by Midwest Living
Categories Food
Time 42m
Number Of Ingredients 13
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. Makes 20 to 24 servings.
Nutrition Facts : Calories 80 calories, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 g, Protein 7 g, Sodium 49 mg
HONEY MUSTARD GLAZED PORK SKEWERS
Pork shoulder cooked quickly on individual skewers and finished with an easy honey mustard glaze.
Provided by Camille
Categories Main Course
Number Of Ingredients 13
Steps:
- If using wooden skewers place in a dish and cover skewers with water. Let soak for at least 30 minutes up to 24 hours before using.
- Cut pork into 1 1/2" inch pieces. They don't need to be perfect cubes, but you want them all to be the same or very close in size and thickness. Place pieces into a bowl and season with salt and pepper to your liking. Place pork in the fridge, uncovered, for at least 1 hour, up to overnight.
- Once pork has been refrigerated for at least an hour, removed from fridge and allow pork to set out on the counter for 20-30 minutes in order to come to room temperature for even cooking.
- Combine mustard, honey, salt, pepper, onion powder, garlic powder, and mayo if using together in a bowl. Taste and adjust if needed.
- Reserve half of the glaze for later.
- Use the other half of the glaze while cooking.
- Once the meat is ready to cook it's time to thread the pork onto the skewers. Place 5-6 piece of pork on each skewer leaving no space in between the pieces. Line finished skewers on a large plate or baking dish.
- Preheat a large pan or your grill to medium-high heat
- Brush each skewer on all sides generously with oil.
- Once your pan or grill has preheated, brush with oil and add the pork skewers. Cook for 2 minutes.
- After 2 minutes flip, and cook another 2 minutes. Temp and check for doneness. Medium pork is 150-155. If they're getting close to or have reached that temp move on to the next step. If you want the pork more done, or aren't close to temp, flip and cook an additional 2 minutes.
- Flip pork skewers and brush with honey mustard. Cook for 1 minute, flip and brush with honey mustard again and cook and additional minute.
- Flip and glaze the pork one more time and remove from heat. Lightly tent with foil and let rest for 3-5 minutes.
- Server with remaining honey mustard and sides of your choice! Enjoy!
- Preheat your oven to 375 degrees
- Place skewers on a lined baking sheet and brush with oil.
- Once oven is preheated, place skewers in oven and bake for 5-8 minutes.
- Flip skewers and bake for additional 5 minutes.
- Remove skewers from oven and turn on the broiler.
- Brush pork with honey mustard, and place under the broiler for 1-2 minutes until they start to brown.
- Flip skewers again and brush with honey mustard. Return to broiler for 1-2 minutes and then remove.
- Brush skewers with glaze one last time and then tent with foil. Let rest for 3-5 minutes.
- Server with remaining honey mustard and sides of your choice! Enjoy!
MUSTARD-GLAZED PORK ROAST
Cooking is one of my favorite hobbies, along with sewing, oil painting, exercising and home decorating.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.
Nutrition Facts :
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
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.
GARLIC-MUSTARD-GRILLED BEEF SKEWERS
Provided by Bobby Flay
Categories Garlic Mustard Marinate Low Carb Beef Tenderloin Summer Grill/Barbecue
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For garlic-mustard glaze:
- Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- For grilled beef skewers:
- 1. Heat your grill to high.
- 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
- 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- 4. Place the skewers on a platter and serve hot or at room temperature.
MUSTARD-GLAZED PORK SKEWERS WITH APPLE-APRICOT CHUTNEY
If your oven is occupied with other appetizers, take advantage of your grill to cook these pork loin kabobs.
Provided by Allrecipes Member
Time 1h52m
Yield 24
Number Of Ingredients 14
Steps:
- Soak wooden skewers in water at least 1 hour before broiling or grilling.
- For chutney, stir together brown sugar, vinegar, garlic, and cinnamon in a medium saucepan. Add apples, apricots, onion, and 1/2 teaspoon thyme. Cover and bring to boiling over medium heat. Reduce heat and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until desired consistency. (A small amount of liquid should remain.) Remove from heat. Cool slightly. To serve, transfer to a serving bowl. Or to store, transfer to a container with a lid; cover and chill up to 2 days; let stand at room temperature for 30 minutes before serving.
- Meanwhile, stir together apple juice, mustard, and 1/2 teaspoon thyme in a small bowl; set aside. Cut pork across the grain into thin slices, then cut slices into strips about 1 inch wide. Loosely thread each pork strip accordion-style onto two side-by-side wooden skewers. Lightly brush mustard mixture on all sides of pork. 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 cooked through, turning once. (Or, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until cooked through, turning once.)
- To serve, transfer skewers to a serving platter; serve with chutney.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 8.4 g, Cholesterol 14.9 mg, Fat 3 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 45.4 mg, Sugar 7.3 g
GLAZED FRANK KABOBS
Beef franks, corn, red onion, and bell peppers are skewered and brushed with a chili-mustard sauce. These colorful kabobs may be assembled ahead of time, packed on ice, and taken to the park or beach to barbecue. For hickory flavor, soak 2 cups hickory chips in water, drain, and place over hot coals before grilling kabobs. Substitute frozen corn thawed for fresh corn-on-the-cob.
Provided by Hebrew Nationalreg
Categories Corn
Time 40m
Yield 1 kabob each, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside.
- Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
- Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.
Nutrition Facts : Calories 140.8, Fat 0.9, SaturatedFat 0.2, Sodium 469.9, Carbohydrate 31.2, Fiber 4.5, Sugar 19.5, Protein 3.3
HONEY MUSTARD AND GARLIC GLAZED PORK KABOBS
Cubes of pork, brushed with a sweet-tangy honey mustard sauce, grill up to golden brown perfection. Serve the grilled meat on a bed of rice, accompanied by a tossed green salad punctuated with grape tomatoes.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. Thread pork cubes on skewers.
- Stir remaining ingredients together in small bowl. Brush pork with honey mixture.
- Grill pork over medium high heat 8 to 10 minutes turning once.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 1.9 g, Cholesterol 52.9 mg, Fat 9.4 g, Protein 17.5 g, SaturatedFat 2.4 g, Sodium 643.2 mg, Sugar 1.3 g
GARLIC-MUSTARD GRILLED BEEF SKEWERS
Yum, perfect for Father's Day or any warm, summer night! Be sure to leave the skewers on the grill long enough to get the beef nice and crusty on both sides. This means you have to be patient, and remember: Don't turn them often. Can also add grape tomatoes, mushrooms and chunks of red onion to the skewers. Sometimes I grill the veggies on separate skewers because they can cook quicker than the meat. Then I put all on a platter and let guests choose what they want. Plan ahead, needs to marinade for 30 minutes up to 4 hours. This is adapted from a Bobby Flay recipe. Prep time does not include marinade time.
Provided by Scoutie
Categories Steak
Time 37m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For garlic-mustard glaze:.
- Whisk together all of the ingredients in a small bowl.
- Add meat, cover,and marinade at least 30 minutes and up to 4 hours before using. Bring meat to room temp before grilling.
- For grilled beef skewers:.
- Heat your grill to high.
- Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 4 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.).
- Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- Place the skewers on a platter and serve hot or at room temperature.
Nutrition Facts : Calories 467.7, Fat 31.2, SaturatedFat 12.1, Cholesterol 129.9, Sodium 435.3, Carbohydrate 5.5, Fiber 0.9, Sugar 3.5, Protein 39.2
BALSAMIC-GLAZED BEEF SKEWERS
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.
Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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