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
â…“ 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.
Michelle @ Brown Eyed Baker
These look absolutely delicious! I'm not always a fan of pork, and these are making my mouth water!
marla {family fresh cooking}
Dara, I am in your camp. I am a fan of Bobby Flay too. I think his recipes are unique & uncomplicated and his personality is wonderful. Love watching him on "Throwdown." I think we need a blogger meet-up with Flay!!?? These skewers look amazing!
Kate
Sign me up, Dara! I love pork tenderloin and the other ingredients sound perfect with it. Congrats on the top 9 🙂 Have a great weekend. Kate (kateiscooking)
Kim (Liv Life)
We are in the love Bobby Flay (or "Fillet" as my son says!) camp. Haven't seen this recipe and am eager to give it a shot as our summer winds down. Congrats on the Top 9! Gorgeous photo.
Jean
I've been wondering what else I can use my fresh sage for and you've given me the answer. This is one of the easiest glaze recipes I've ever seen and it obviously works very well! Congrats on your Top 9!
briarrose
This look wonderful!
Anna
That really look lovely, congrats on top 9. I love the marinade.
Debbie
These are just mouth-watering! They remind me of the fabulous pork I had in Hawaii, bravo!
Tracy
Mmm, what a great summer grilling recipe!!
Michelle
Love the molasses in your glaze!
Jenny
This looks so yummy! I hear it calling my name for dinner 🙂
Claudia
I need to leave my Italian box once in a while and visit Mr. Flay. Goodness, those skewers look mouth-watering.
Laurie
I made this recipe tonight and it was a hit. The pork was very tender and the sauce, due to the molasses and mustard actually reminded me of my father's 'secret' baked bean recipe. I didn't have any fresh sage so I left that out but will add it in next time. This one's a keeper, thanks! 🙂
Suzanne aka vivisue
Wow, can't wait to try this recipe! You always come up with the best!
Baking Barrister
So, how essential do you think the mustard is? Mustard is my food nemesis, but the rest of this sounds like it would be an amazing glaze.
Gera @ Sweets Foods Blog
Glazed, molasses I bet you make this recipe for me, right? Incredible this pork with Dijon! 🙂
Cheers,
Gera
Marisa
I'm kind of in the middle with Bobby Flay. I don't like his cocky attitude but I do like his food! I love the flavors going on in these pork skewers.
Evan @swEEts
Although I must admit I'm not in the "love" camp for bobby flay (I don't like the fact that he tries to come in and assume that he can cook better than other people!) this dish looks fantastic!