Honey Mustard And Garlic Glazed Pork Kabobs 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!

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

WORLD'S BEST HONEY GARLIC PORK CHOPS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

HONEY PORK TENDERLOIN KABOBS

Steps:

• Preheat grill to medium-hot.
• Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside.
• Steam or boil sweet potatoes until crisp-tender.
• Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers.
• Brush kabobs with honey mixture.
• Lightly oil grill.
• Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F).
• Serve kabobs on a bed of seasoned rice.

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.

HONEY-MUSTARD CHICKEN KABOBS

Steps:

• Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.

HONEY MUSTARD NECTARINE PORK KABOBS

Steps:

• In a large bowl mix the first six ingredients and stir in pork pieces.
• Marinate at least 1 hour, longer if possible.
• Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey.
• Enjoy!

HONEY-MUSTARD BEEF KABOBS

Steps:

• In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.

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.