Roxy
New member
Molasses-Mustard Glazed Pork Skewers:
1/4 Cup Molasses
1/2 Cup Dijon Mustard
1 T. Honey
Salt and Freshly Ground Black Pepper
2-(1-lb.) Pork Tenderloins, Cut Into Medallions and Pounded Thin
Olive Oil
16-(6-in.) Wooden Skewers, Soaked In Cold Water For 30 Minutes
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze.
1/4 Cup Molasses
1/2 Cup Dijon Mustard
1 T. Honey
Salt and Freshly Ground Black Pepper
2-(1-lb.) Pork Tenderloins, Cut Into Medallions and Pounded Thin
Olive Oil
16-(6-in.) Wooden Skewers, Soaked In Cold Water For 30 Minutes
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze.