Mustard and Maple Pork Kebabs
With a lovely hit of sweetness from the maple syrup, and earthiness from the mustard and the rosemary.Katie Workman kebabs, maple, mustard, pork
Serving Size: 4
Much has been written about the appeal of food on a stick. Some of it has even been written by me. To the end, here is the simplest recipe for Mustard and Maple Pork Kebabs.
Perfect for a weeknight dinner, especially if you’ve gotten yourself together to marinate the pork in the morning, or the night before. Then you can skewer these up with the kids’ help, and with the help of your broiler or grill, have them on the table in less than 10 minutes. So, if you’re serving them with rice and a salad, get that all out of the way before the kebabs hit the fire. A baked potato would also be really nice.
These have a lovely hit of sweetness from the maple syrup, but the mustard and the rosemary provide earthiness, so they are far from syrupy. Please, please, please use real maple syrup, not the stuff just called “syrup”, possibly in bottle shaped like a 1930’s sister wife. That is not true maple syrup.
(And full disclosure because you deserve nothing less, ever: my kids AND husband love that stuff on their pancakes, choosing it over the real stuff every time. It’s the thickness, I think, and the heightened sweetness. And it’s a battle I no longer fight, because when Gary goes to the supermarket on a quarterly basis to pick up something I’ve forgotten, like, say, butter or corn, he returns with 6 bags of extra stuff. Items may—and probably do—include: large hard pretzels, tortilla chips, salsa, a weird gadget designed to make watermelons easier to slice, several kinds of dog treats, beer, Good and Plenty, the fixings for s’mores, specially designed s’mores sticks, fireworks, really hard peaches, and a bottle of fake syrup.)These Mustard and Maple Pork Kebabs have a lovely hit of sweetness from the maple syrup, but the mustard and the rosemary provide earthiness.Click To Tweet
And so, please use real syrup ) or actually brown sugar would also be great. And if you don’t have fresh rosemary, you can use 1/2 teaspoon of dried. Whatever you do, don’t send Gary to the store.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon finely chopped fresh rosemary
- 1 clove garlic minced
- 1 pound pork loin cut into 1-inch cubes
- 1 bell pepper red, yellow, or orange
- Kosher salt and freshly ground pepper to taste
- In a large bowl or plastic container, mix together the olive oil, mustard, maple syrup, rosemary, garlic, salt and pepper until well blended. Add the pork cubes and turn in the mixture to coat; refrigerate for at least 2 hours, or preferably overnight.
- Soak 8 8 to 12-inch wooden skewers in water to cover for at least 30 minutes. Core and seed the bell pepper, and cut it into 1-inch pieces.
- Preheat the broiler or grill. Skewer the pork cubes and bell peppers, dividing them evenly between the skewers. Discard the remaining marinade.
- Broil or grill for 6 to 8 minutes total, turning as they brown, until they are just cooked throughout.