Recipe: Jalapeno Honey Mustard Pork Kebabs

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Categories: July 1995

Yield: 1 servings

      2 tb Dijon mustard
      1 tb Honey
      1 lg Garlic clove; minced and
           -- mashed
           -- to a paste with 1/4
           -- teaspoon salt
      1 tb Fresh lemon juice
      1    Fresh or pickled jalapeno
           -- chili; seeded and minced
           -- (wear rubber
           -- gloves)
      1    Pork tenderloin; (about 3/4
           -- pound),
           -- trimmed and cut
           -- crosswise into 1
           -- 1/2-inch pieces

-----------ACCOMPANIMENT IF DESIRED----------------

           Lemon; rosemary, and
           -- toasted walnut
           -- couscous
           ***LEMON; ROSEMARY AND
           -- TOASTED WALNUT, ROSEMARY
           -- AND
           -- COUSCOUS***, TOASTED
           -- WALNUT

-------------------COUSCOUS------------------------

1/3 c Finely chopped shallot or

           -- onion
      1 tb Butter
      1 c  Water
    2/3 c  Couscous
      1 ts Freshly grated lemon zest
  1 1/2 ts Minced fresh rosemary leaves
           -- or 1/2
           -- teaspoon crumbled dried
           -- rosemary
    1/4 c  Walnuts; toasted lightly and
           -- chopped fine
      2 ts Fresh lemon juice; or to
           -- taste

Prepare grill.

In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeno, 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 160F. 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.

Serves 2.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 1095 Calories (kcal); 39g Total Fat; (31% calories from fat); 72g Protein; 116g Carbohydrate; 178mg Cholesterol; 627mg Sodium Food Exchanges: 6 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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