Mustard-Glazed Pork Skewers | Midwest Living

Mustard-Glazed Pork Skewers

Mustard-Glazed Pork Skewers

Login to rate this recipe.
  • Makes: 20 to 24 servings
  • Prep 35 mins
  • Grill 7 mins

Login to save this recipe

The chutney combines savory and sweet flavors that especially complement pork.


  • 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 dried thyme, crushed
  • 3 tablespoons apple juice
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried thyme, crushed
  • 1 1/4 pounds boneless pork loin


  1. Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.
  2. 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.
  3. Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; 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.
  4. 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.

Nutrition Facts

(Mustard-Glazed Pork Skewers)

Servings Per Recipe 20, Fat, total (g) 1, chol. (mg) 15, fiber (g) 1, sodium (mg) 49, sat. fat (g) 0, pro. (g) 7, vit. A (IU) 146, iron (mg) 1, carb. (g) 10, vit. C (mg) 1, cal. (kcal) 80, calcium (mg) 20

Add Your Comment