Pan-Grilled Pork Kebabs

Don't wait until grill season for a sunny supper. Grab a grill pan and make kebabs right on the stove. Kids will love these kebabs -- the juicy orange chunks with a honey and mustard dipping sauce make them irresistible.

  • Prep:
  • Total Time:
  • Servings: 4
Pan-Grilled Pork Kebabs

Source: Everyday Food, January 2009

Ingredients

  • 3/4 cup long-grain white rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
  • 1 navel orange, cut into chunks
  • Coarse salt and ground pepper
  • 4 teaspoons vegetable oil
  • 1/4 cup honey
  • 1/4 cup spicy brown mustard

Directions

  1. Preheat oven to 200 degrees; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.

  2. Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.

  3. In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.

  4. Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

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