Pork Skewers with Molasses and Dijon Glaze

In the summer, heck most of the year, I'm always on the lookout for new BBQ recipes. We use our BBQ year round - come rain, snow or hail Brad is out there grillin' up a storm. A few times he's even had to chip ice off the BBQ in order to even open it. Gotta love Canadian winters!

When I saw this recipe on Cookin' Canuck's blog, I knew it would be perfect for our dinner that night. Not only do I usually have a pork tenderloin hanging around in the fridge or freezer but the ingredients for the glaze are items that I typically have on hand too.

I loved using the skewers and found the meat to be very tender and the glaze a nice slightly sweet flavour.

1 (1 1/4lb) pork tenderloin, cut into 1/4-inch pieces
3 tbsp molasses
1/3 cup Dijon mustard
1 tbsp honey
1 tbsp finely chopped fresh sage (optional)
Pinch kosher salt
1/2 tsp freshly ground black pepper
12-14 wooden skewers, soaked in cold water for 30 minutes
olive oil

Preheat BBQ to high.

In a medium bowl, whisk together molasses, Dijon, honey, sage (if using), salt and pepper. Spoon 3 tbsp of the glaze into a separate bowl. Set aside

Place 2 slices of pork side-by-side between two pieces of plastic wrap and pound with the smooth side of a meat mallet or a rolling pin until thin. Thread each piece of pork onto a skewer, arranging them so that they lay flat. If it will help, you can thread the pork onto two side-by-side skewers to help the meat lay flat. I put two pieces of pork on each skewer.

Brush both sides of pork lightly with olive oil. Season lightly with salt and pepper. Place on grill and cook for 2-3 minutes per side, basting each side with the molasses glaze. Brush with the reserved glaze before serving. Serve immediately.

Yield: 4-6 servings

Recipe from: Cookin' Canuck