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Jalapeno Honey Mustard Pork Kebabs
Ingredients
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Honey
- 1 lrg Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt
- 1 Tbsp. Fresh lemon juice
- 1 x Fresh or possibly pickled jalapeno chili, seeded and chopped (wear rubber gloves)
- 1 x Pork tenderloin, (about 3/4 lb.), trimmed and cut crosswise into 1 1/2-inch pcs Lemon, rosemary, and toasted walnut couscous *LEMON, ROSEMARY AND TOASTED WALNUT, ROSEMARY AND COUSCOUS***, TOASTED WALNUT
- 1/3 c. Finely minced shallot or possibly onion
- 1 Tbsp. Butter
- 1 c. Water
- 2/3 c. Couscous
- 1 tsp Freshly grated lemon zest
- 1 1/2 tsp Chopped fresh rosemary leaves or possibly 1/2 tsp. crumbled dry rosemary
- 1/4 c. Walnuts, toasted lightly and minced fine
- 2 tsp Fresh lemon juice, or possibly to taste
Directions
- Prepare grill.
- In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeno, and salt and pepper to taste and reserve 1 Tbsp. of marinade in a small bowl for basting kebabs.
- Add in pork to marinade remaining in bowl. Toss pork pcs to coat well and marinate 15 min.
- Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 min. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 min more, or possibly till pork is cooked through and registers 160F. on a meat thermometer. (Alternatively, kebabs may be grilled in a warm well-seasoned ridged grill pan over moderately high heat.)
- Serve kebabs with couscous.
- In a small heavy sauce, cook shallot or possibly onion in butter over moderately low heat, stirring, till softened. Add in water and bring to a boil.
- Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 min. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste.
- Serves 2.
- Serves 2.
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