A relaxing week inVirginia ended with an incredibly fun, but excessive in every way, weekend in DC. It felt so great to be back in the kitchen and not eating out. With the little energy I had in me, this recipe delivered a lot of flavor in little time.
**I chose to slice the pork in medallions instead of kabobs & broiled instead of grilled. I served with cauliflower mashers & broccoli sauteed with tapatio, honey & lime.
From Gourmet magazine
Jalapeño Honey Mustard Pork Kebabs
Ingredients:
2 tablespoons Dijon mustard
1 tablespoon honey
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces
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.)
image megan*christine
