Honey And Mustard Pork Skewers Recipes

HONEY MUSTARD GLAZED PORK SKEWERS

Steps:

• If using wooden skewers place in a dish and cover skewers with water. Let soak for at least 30 minutes up to 24 hours before using.
• Cut pork into 1 1/2" inch pieces. They don't need to be perfect cubes, but you want them all to be the same or very close in size and thickness. Place pieces into a bowl and season with salt and pepper to your liking. Place pork in the fridge, uncovered, for at least 1 hour, up to overnight.
• Once pork has been refrigerated for at least an hour, removed from fridge and allow pork to set out on the counter for 20-30 minutes in order to come to room temperature for even cooking.
• Combine mustard, honey, salt, pepper, onion powder, garlic powder, and mayo if using together in a bowl. Taste and adjust if needed.
• Reserve half of the glaze for later.
• Use the other half of the glaze while cooking.
• Once the meat is ready to cook it's time to thread the pork onto the skewers. Place 5-6 piece of pork on each skewer leaving no space in between the pieces. Line finished skewers on a large plate or baking dish.
• Preheat a large pan or your grill to medium-high heat
• Brush each skewer on all sides generously with oil.
• Once your pan or grill has preheated, brush with oil and add the pork skewers. Cook for 2 minutes.
• After 2 minutes flip, and cook another 2 minutes. Temp and check for doneness. Medium pork is 150-155. If they're getting close to or have reached that temp move on to the next step. If you want the pork more done, or aren't close to temp, flip and cook an additional 2 minutes.
• Flip pork skewers and brush with honey mustard. Cook for 1 minute, flip and brush with honey mustard again and cook and additional minute.
• Flip and glaze the pork one more time and remove from heat. Lightly tent with foil and let rest for 3-5 minutes.
• Server with remaining honey mustard and sides of your choice! Enjoy!
• Preheat your oven to 375 degrees
• Place skewers on a lined baking sheet and brush with oil.
• Once oven is preheated, place skewers in oven and bake for 5-8 minutes.
• Flip skewers and bake for additional 5 minutes.
• Remove skewers from oven and turn on the broiler.
• Brush pork with honey mustard, and place under the broiler for 1-2 minutes until they start to brown.
• Flip skewers again and brush with honey mustard. Return to broiler for 1-2 minutes and then remove.
• Brush skewers with glaze one last time and then tent with foil. Let rest for 3-5 minutes.
• Server with remaining honey mustard and sides of your choice! Enjoy!

HONEY AND MUSTARD SHRIMP SKEWERS

Steps:

• For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
• For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

MOLASSES-MUSTARD GLAZED PORK SKEWERS

Steps:

• Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
• Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

HONEY AND MUSTARD PORK SKEWERS

Steps:

• Thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
• Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
• Remove the skewers from the marinade and broil or grill until the meat is cooked through. Serve immediately.

HONEY MUSTARD AND GARLIC GLAZED PORK KABOBS

Steps:

• Heat grill. Thread pork cubes on skewers.
• Stir remaining ingredients together in small bowl. Brush pork with honey mixture.
• Grill pork over medium high heat 8 to 10 minutes turning once.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

HONEY MUSTARD PORK KABOBS

Steps:

• Soak wooden skewers in water 30 minutes to prevent burning.
• Thread pork, peppers, and onions alternately onto skewers. Sprinkle kabobs evenly with seasoned pepper; lightly coat with cooking spray.
• Grill kabobs, covered with grill lid, over medium heat (300° to 350°) 6 to 8 minutes on each side or until done. Garnish, if desired.

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY

Steps:

• Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
• Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
• Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
• In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
• Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
• Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
• Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
• Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
• Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
• Enjoy!

PORK AND APPLE SKEWERS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour., Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers. , Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender.

JALAPEñO HONEY MUSTARD PORK KEBABS

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.