For the Skewers:
1 ½ lbs pork tenderloin or boneless pork chops, cut into 1-inch cubes
1 lb baby potatoes, parboiled (or small Yukon gold potatoes, halved)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or chives (for garnish)
For the Honey Mustard Glaze:
¼ cup Dijon mustard
2 tablespoons honey
1 tablespoon whole grain mustard (optional, for texture)
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Step 1: Prep the Potatoes and Pork
Parboil the Potatoes: Bring a large pot of salted water to a boil. Add the baby potatoes and parboil them for about 8-10 minutes, or until they are just fork-tender but not falling apart. Drain and let them cool slightly.
Season the Pork and Potatoes: In a large bowl, toss the cubed pork and parboiled potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure that everything is evenly coated with the seasoning.
Step 2: Assemble the Skewers
Skewer the Ingredients: Thread the pork cubes and potatoes alternately onto skewers. If using wooden skewers, soak them in water for 20-30 minutes beforehand to prevent them from burning on the grill. Make sure not to overcrowd the skewers so that each piece cooks evenly.
Step 3: Make the Honey Mustard Glaze
Mix the Glaze: In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard (if using), apple cider vinegar, and olive oil. Season with a pinch of salt and pepper to taste.
Step 4: Cook the Skewers
Grill or Roast the Skewers:
Grilling Option: Preheat your grill to medium-high heat. Grill the skewers for about 4-5 minutes per side, basting with the honey mustard glaze during the last few minutes of cooking. Grill until the pork is cooked through (internal temperature of 145°F/63°C) and the potatoes have a nice char.
Oven Option: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil. Roast for about 15-20 minutes, flipping halfway through, and brushing with the glaze during the last 5 minutes. Roast until the pork is fully cooked and the potatoes are golden.
Step 5: Serve
Garnish and Serve: Once the skewers are done, brush them with any remaining honey mustard glaze. Garnish with freshly chopped parsley or chives for a pop of color and flavor.
Enjoy: Serve the skewers hot, with extra honey mustard glaze on the side for dipping.
Tips for Success
Parboil the Potatoes: Parboiling the potatoes ensures that they cook evenly on the grill or in the oven, so they become tender at the same time as the pork.
Marinate for More Flavor: If you have extra time, you can marinate the pork in the honey mustard glaze for 30 minutes to an hour before skewering and cooking.
Mix and Match: Feel free to add other veggies to the skewers, such as bell peppers, onions, or zucchini, for added color and flavor.
Cook Evenly: If some of your potato pieces are much larger than the pork cubes, you can cut them smaller so they cook evenly with the meat.
