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.

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

Cook's Notes

Kids will love these kebabs -- the juicy orange chunks with a honey and mustard dipping sauce make them irresistible.

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