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.
Taylor
I'm not a huge fan of Bobby Flay (he seems cocky to me) but these pork skewers look mighty tasty!
Laurie
We're a pork lovin' family and this is right down our alley. Your picture is amazing and has my mouth watering already!
FYI: I was awarded the Versatile Blogger award and one of the stipulations was to forward it to my favourite blogs. Your blog is definitely one of my favs so I'm awarding it to you!
http://www.thebakingbookworm.blogspot.com
Kalyn
One of my favorite grilling recipes came from a cookbook of his (Grilled Stuffed Portobello Mushrooms) so I'm now a convert. These pork skewers look delish!
pegasuslegend
what a recipe looks even better great picture, mouth watering!
Lydia (The Perfect Pantry)
I'm not a pork eater, but I'm going to try this glaze on chicken or beef skewers. I'm sure it will be delicious.
Mags
Good lord, that looks so delicious!
Amanda
Oh wow those look awesome! I LOVE skewered meat, so easy to eat and such a great presentation. Yum!
Barbara l Vino Luci Style
These sound SO delicious and I love the addition of sage. I grow sage and it's pretty much just a big old bush til I want to use it for Thanksgiving so I've been on the lookout for more recipes using it.
And I'm WITH you on Bobby Flay. Is he a snob; I don't care...he makes some mighty fine dishes. I just finished posting one recently that is an updated Cobb Salad with barbecue chicken and a chipotle dressing...we didn't even think about Bobby when we chowed that sucker down!
Saving for sure; thanks!
Barbara l Vino Luci Style
These sound SO delicious and I love the addition of sage. I grow sage and it's pretty much just a big old bush til I want to use it for Thanksgiving so I've been on the lookout for more recipes using it.
And I'm WITH you on Bobby Flay. Is he a snob; I don't care...he makes some mighty fine dishes. I just finished posting one recently that is an updated Cobb Salad with barbecue chicken and a chipotle dressing...we didn't even think about Bobby when we chowed that sucker down!
Saving for sure; thanks!
Food o' del Mundo
I'm in the "Love his recipes" camp. I have a the cookbook from his restaurant and couldn't agree more that some recipes need a little tayloring.
These Pork Skewers sound amazing and I love the additon of that fresh sage!
~Mary