Pork Skewers with Molasses, Dijon Mustard & Sage Glaze Recipe

People either love him or hate him. Bobby Flay, that is. I am in the "love" camp - well, or at least the "Your recipes make me drool all over my placemat" camp. While I often make some minor adaptations to fit my tastes, each recipe - from Grilled Sweet Potatoes with Pancetta & Sage Vinaigrette to Grilled Shrimp with a Kick - has delivered what was promised. While Chef Flay typically has an affinity for Southwestern cuisine (despite that flaming red Irish hair), these pork skewers do not fall into that category. You will not find a long list of ingredients, but that does not mean that this glaze is short on flavor. Made of molasses, Dijon mustard, honey, and fresh sage (not in the original recipe), the glaze is rich and thick, with a robust balance of acidity and sweetness. Not only that, but these pork skewers (or kabobs) cook in just 4 or 5 minutes.

Soak 12-14 wooden skewers in cold water for 30 minutes. This will stop the skewers from going up in flames while grilling.

Preheat grill to high heat.

In a medium bowl, whisk together 3 tablespoons molasses, ⅓ cup Dijon mustard, 1 tablespoon honey, 1 tablespoon finely chopped fresh sage, pinch of kosher salt, and ½ teaspoon freshly ground black pepper. Spoon 3 tablespoons of the glaze into a separate bowl. Reserve.

Cut one (1 ¼ pound) pork tenderloin into ¼-inch slices. Place 2 slices side-by-side between 2 pieces of plastic wrap and pound with a meat mallet (the smooth side) or a rolling pin until thin.

Thread each piece of pork onto two skewers, arranging them so that they lay flat. I was able to fit 2-3 pieces of pork on each pair of skewers.

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

Pork Skewers with Molasses, Dijon Mustard & Sage Glaze
Adapted from a recipe by Bobby Flay

1 (1 ¼ lb.) pork tenderloin, cut into ¼-inch slices
3 tablespoon molasses
⅓ cup Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh sage
Pinch of kosher salt
½ teaspoon freshly ground black pepper
12 - 14 wooden skewers, soaked into cold water for 30 minutes
Olive oil

Preheat grill to high heat.

In a medium bowl, whisk together molasses, Dijon mustard, honey, sage, salt, and pepper. Spoon 3 tablespoons of the glaze into a separate bowl. Reserve.

Place 2 slices of pork side-by-side between 2 pieces of plastic wrap and pound with a meat mallet (the smooth side) or a rolling pin until thin. Thread each piece of pork onto two skewers, arranging them so that they lay flat. I was able to fit 2-3 pieces of pork on each pair of skewers.

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

Serves 4 to 6.

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