Grilled Pork Skewers with Plums, Fennel, and Rosemary Orange Molasses Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat the grill to medium-high heat, about 400 °F / 205 °C.

2. 2

   In a large bowl, whisk together the orange juice, orange zest, molasses, 2 tablespoons olive oil, garlic, rosemary, apple cider vinegar, salt, black pepper, and red pepper flakes until the marinade is well combined.

3. 3

   Add the pork to the bowl and toss to coat completely in the marinade. Let it stand for 15 minutes in a cool spot while you prepare the vegetables and fruit.

4. 4

   In another bowl, toss the fennel, red onion, and plums with the remaining 1 tablespoon olive oil so they brown evenly.

5. 5

   Thread the skewers, alternating pork, fennel, red onion, and plum wedges until all ingredients are used, leaving a little space between pieces so heat can circulate.

6. 6

   Clean and lightly oil the grill grates. Place the skewers on the grill at 400 °F / 205 °C and cook for 12 to 15 minutes, turning every 3 to 4 minutes so they cook evenly and caramelize.

7. 7

   During the last 2 minutes, brush the skewers with any marinade juices left in the bowl only if you first boil them for 1 minute in a small saucepan; then use them as a safe glaze.

8. 8

   Remove the skewers when the pork is fully cooked and reaches an internal temperature of 145 °F / 63 °C, followed by a 3-minute rest. The fennel should be tender and the plums lightly charred at the edges.

9. 9

   Transfer the skewers to a platter, sprinkle with the fresh parsley, and serve immediately.