Mustard and Maple Pork Kebabs

These have a lovely hit of sweetness from the syrup, but the mustard and the rosemary provide earthiness, so they are far from syrupy. These are a good weeknight dinner, as you can marinate the cubes of pork overnight, and then skewer and grill or broil them just before dinner. A simple baked potato is the perfect accompaniment.

Katie Workman

Mustard and Maple Pork Kebabs

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    1 tablespoon extra-virgin olive oil 1 clove garlic, minced
    1 tablespoon Dijon mustard 1 pound pork loin, cut into 1-inch cubes
    2 tablespoons pure maple syrup kosher salt and freshly ground pepper to taste
    1 teaspoon finely chopped fresh rosemary


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    • 1

      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.

    • 2

      Soak 8 8 to 12-inch wooden skewers in water to cover for at least 30 minutes.

    • 3

      Preheat the broiler or grill. Skewer the pork cubes, 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.

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