With the weather forecast calling for afternoon sun today and this weekend Friday Feast days still have us thinking about savory proteins sizzling above a bed of red-orange hardwood charcoal.
Every time we drag this recipe out I ask myself why it’s not in the weekly or every-other-week rotation; these Honey Mustard Jalapeno Pork Skewers are just that good. (And they meet other key standards, they’re a cinch to put together and cook in a relative flash.)
There’s just something amazing that happens when you meld honey together with even a decent whole grain mustard. Add the floral, front-of-the-tongue heat from the fresh jalapeno and the sweet baseline of the pork and you’ve really got something that’s even good enough for entertaining and a treat for the ‘regulars’ around the table.
This of course works for thick cut chops on the grill as well as for whole tenderloins, though the honey tends to burn on the larger cuts unless you’re more patient grilling over a less aggressive fire. And making the skewers packs more of the marinade’s flavor onto the pork for a burst of honey mustard heat in every bite.
These would make a killer taco with Bedo’s Boat Drinks too; we’re still holding that seat at the Tiki Bar for you.
1/2 cup whole grain Dijon mustard
1/4 cup honey
3 large garlic gloves, minced with 1/2 tsp. salt
1/4 cup fresh lemon juice
2-4 jalapeno chilies, minced
2 pork tenderloins, trimmed and cut (crosswise) into 1 to 1 and 1/2 inch pieces
Mix the marinade / table sauce. Whisk together the mustard, honey, garlic-salt mash, lemon juice and jalapenos. Set aside one third (at least) in the fridge.
Marinate. Dump the cut pork into the remaining marinade, stir to coat well and marinate for 1-2 hours.
Fire the grill and remove the table sauce from the fridge to warm to room temperature.
Skewer time. Thread the pork pieces onto metal skewers and grill for 8-10 minutes (pending how hot your fire is). We like to baste with reserved marinade for the first turns at about 2 and 4 minutes for an extra flavor boost. Pull these off the fire when there’s just a touch of pink in the middle for the most moist end result.
Serve. Plate while hot with a drizzle of the table sauce or in a puddle of the sauce. Killer with Caribbean inspired rice and black bean sides.
Enjoy.
