These were super easy to make and they tasted great! It wasn't too strong of a taste, it was just enough. The tenderloin was very soft and the bell peppers turned sweet after cooking. I also added one slice of onion on each skewer instead of only bell pepper. I made a sandwich with the left overs the next morning to take with me as lunch. Yum!
Honey-Mustard Pork Skewers
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Amount per serving
- Calories: 148
- Fat: 5g
- Saturated fat: 1g
- Protein: 18g
- Carbohydrate: 8g
- Fiber: 1g
- Cholesterol: 55mg
- Sodium: 369mg
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 pork tenderloin (about 1 1/2 lb.), halved lengthwise, cut into 1-inch cubes
- 2 bell peppers, cored, seeded, cut into 1-inch squares
- Salt and pepper
- 1. Stir mustard, honey and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature. Soak 8 bamboo skewers in cold water for 20 minutes.
- 2. Preheat broiler to high and line a broiling pan with foil. (Alternatively, light a charcoal fire and let it burn to gray ash.) Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper (begin and end with pepper; use about 6 pepper pieces and 5 pork chunks per skewer). Thread each skewer as close as possible to center of pieces, to facilitate turning. Season with salt and pepper.
- 3. Broil or grill 6 to 8 inches from heat source, turning often, until slightly browned and pork is cooked through, 12 to 15 minutes.
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Honey-Mustard Pork Skewers Recipe at a Glance
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