Glazed Pork and Apple Skewers
Pork and apples make a classic combination, and this dish is a take on those flavors with a simple but lively glaze enlivened with the licorice-y flavor of caraway.
Serves: Serves 4
- 2lb (900g) pork tenderloin (2 small tenderloins), cut into 1in (2.5cm) cubes
- 2 Granny Smith or other green apples, cored, each cut into 8 wedges
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- 11/2 cups fresh orange juice
- 1/2 cup balsamic vinegar
- 1 tablespoon caraway seeds
- 1 teaspoon freshly cracked black pepper
- Combine the glaze ingredients in a small saucepan and bring to a boil. Reduce the heat to medium and simmer vigorously until the mixture has been reduced by two-thirds and become syrupy (30-40 minutes). Leave to cool.
- Meanwhile, build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the pork, apple wedges, oil, and salt and pepper in a large bowl, and toss gently until evenly coated. Thread the pork and apples alternately onto skewers, put them on the grill directly over the coals, and cook until the apples are golden and slightly softened and the pork is just done (5-6 minutes per side for medium). Brush with the glaze during the last minute of cooking. To check for doneness, poke the pork cubes with your finger to test their firmness (see The "hand method"); if you're unsure, cut into one to be sure it is just slightly less done than you like it, to account for carryover cooking.
- When the skewers are ready, arrange them on a serving platter, drizzle with some of the remaining glaze, and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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