Honey Mustard Pork Kabobs Recipes

HONEY MUSTARD GLAZED PORK SKEWERS

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!

JALAPEñO HONEY MUSTARD PORK KEBABS

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.

BACON-WRAPPED PORK KEBABS

Steps:

• For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
• For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
• In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
• Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
• Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.

HONEY PORK TENDERLOIN KABOBS

Steps:

• Preheat grill to medium-hot.
• Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside.
• Steam or boil sweet potatoes until crisp-tender.
• Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers.
• Brush kabobs with honey mixture.
• Lightly oil grill.
• Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F).
• Serve kabobs on a bed of seasoned rice.

HONEY MUSTARD NECTARINE PORK KABOBS

Steps:

• In a large bowl mix the first six ingredients and stir in pork pieces.
• Marinate at least 1 hour, longer if possible.
• Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey.
• Enjoy!

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.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia