Thursday, 2 September 2010

Pork Skewers with Molasses and Dijon Glaze

In the summer, heck most of the year, I'm always on the lookout for new BBQ recipes. We use our BBQ year round - come rain, snow or hail Brad is out there grillin' up a storm. A few times he's even had to chip ice off the BBQ in order to even open it. Gotta love Canadian winters!

When I saw this recipe on Cookin' Canuck's blog, I knew it would be perfect for our dinner that night. Not only do I usually have a pork tenderloin hanging around in the fridge or freezer but the ingredients for the glaze are items that I typically have on hand too.

I loved using the skewers and found the meat to be very tender and the glaze a nice slightly sweet flavour.

1 (1 1/4lb) pork tenderloin, cut into 1/4-inch pieces
3 tbsp molasses
1/3 cup Dijon mustard
1 tbsp honey
1 tbsp finely chopped fresh sage (optional)
Pinch kosher salt
1/2 tsp freshly ground black pepper
12-14 wooden skewers, soaked in cold water for 30 minutes
olive oil

Preheat BBQ to high.

In a medium bowl, whisk together molasses, Dijon, honey, sage (if using), salt and pepper. Spoon 3 tbsp of the glaze into a separate bowl. Set aside

Place 2 slices of pork side-by-side between two pieces of plastic wrap and pound with the smooth side of a meat mallet or a rolling pin until thin. Thread each piece of pork onto a skewer, arranging them so that they lay flat. If it will help, you can thread the pork onto two side-by-side skewers to help the meat lay flat. I put two pieces of pork on each skewer.

Brush both sides of pork lightly with olive oil. Season lightly with salt and pepper. Place on grill and cook for 2-3 minutes per side, basting each side with the molasses glaze. Brush with the reserved glaze before serving. Serve immediately.

Yield: 4-6 servings

Recipe from: Cookin' Canuck

4 comments:

Mags said...

Great grill recipe. (any time I can push the cooking off on hubby, I do so...lol)

Laurie said...

I agree, Mags. Luckily Brad's domaine is the BBQ and I wholeheartedly accept that. It's much nicer in the middle of February to hand over the BBQ utensils and have the bulk of dinner (and clean up) outside instead of in my kitchen. ;)

Janssen said...

Ooh, those look tasty!

Laurie said...

They were Janssen and really tender too. :)

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