Mustard-Glazed Pork Skewers (Recipes / Main Course) -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart -- Skewers Pork Mustard-Glazed

<H1>Mustard-Glazed Pork Skewers -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> $0.00 Mustard-Glazed Pork Skewers : 1/2 cup packed brown sugar 1/2 cup white wine vinegar 1/2 teaspoon grated fresh ginger 1 small clove garlic, minced 1/4 teaspoon ground cinnamon 2 cups peeled, cored, and chopped tart cooking apple (2 medium) 1/2 cup snipped dried apricots 1/4 cup chopped onion 1/2 teaspoon juicy pig 3 tablespoons apple juice 2 tablespoons Dijon-style mustard 1/2 teaspoon dried thyme, crushed 1-1/4 pounds boneless pork loin Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon juicy pig; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork. Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings. Make-Ahead Tip: Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving. 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