Preparing the Skewers
Preheat the Grill: Preheat your grill to medium-high heat.
Boil the Potatoes: Bring a pot of salted water to a boil. Add the halved baby potatoes and cook for about 8-10 minutes, or until they are just tender. Drain and set aside.
Prepare the Pork: While the potatoes are boiling, cut the pork tenderloin into 1-inch cubes. Season the pork cubes with salt and pepper.
Assemble the Skewers: Thread the pork cubes and potato halves onto skewers, alternating between the two.
Making the Honey Mustard Glaze
Combine Ingredients: In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, and minced garlic until well combined.
Brush with Glaze: Brush the skewers generously with the honey mustard glaze, reserving some for basting while grilling.
Grilling the Skewers
Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally and basting with the remaining glaze, until the pork is cooked through and the potatoes are nicely charred.
Check for Doneness: Ensure the pork reaches an internal temperature of 145°F (63°C) for safe consumption.
Serving
Garnish and Serve: Transfer the skewers to a serving platter. Garnish with fresh rosemary or thyme sprigs if desired. Serve hot and enjoy!
Kitchen Equipment Needed
Large pot
Skewers (wooden or metal)
Small bowl
Grill
Grill tongs
Basting brush
Tips for Perfect Pork and Potato Skewers
Parboil Potatoes: Parboiling the potatoes ensures they are tender by the time the pork is cooked, preventing them from being undercooked on the grill.
Uniform Size: Cut the pork and potatoes into uniform sizes to ensure even cooking.
Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storing Leftovers
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
Recipe Variations and Swaps
Vegetable Additions: Add vegetables such as bell peppers, zucchini, or red onions to the skewers for extra color and flavor.
Spicy Kick: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the honey mustard glaze for a spicy variation.
Herb Infusion: Mix chopped fresh herbs like rosemary, thyme, or parsley into the glaze for added freshness and flavor
FAQ
Q: Can I use a different cut of pork?
A: Yes, you can use pork loin or pork shoulder instead of pork tenderloin. Just ensure the cubes are of uniform size for even cooking.
Q: Can I bake these skewers instead of grilling?
A: Yes, you can bake the skewers in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the pork is cooked through and the potatoes are tender.
Q: How can I prevent the skewers from sticking to the grill?
A: Brush the grill grates with oil before placing the skewers on them to prevent sticking.
Food Pairings
These pork and potato skewers pair wonderfully with a variety of sides and drinks. Here are a few suggestions:
Grilled Vegetables: Serve alongside grilled vegetables like asparagus, bell peppers, or corn on the cob.
Green Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the skewers.
Chilled White Wine: Pair with a chilled white wine such as Sauvignon Blanc or Chardonnay for a refreshing accompaniment.
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