Grilled Pork Skewers with Brussels Sprouts, Red Onion, and Apricot-Ancho-Sherry Glaze

Name: Grilled Pork Skewers with Brussels Sprouts, Red Onion, and Apricot-Ancho-Sherry Glaze
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Cuisine: Fusión contemporánea a la parrilla
Ingredients: 1.5 lb pork loin, cut into 1.25-inch cubes; 10.5 oz Brussels sprouts; 7 oz red onion; 3 tbsp olive oil; 1 1/4 tsp salt; 1 tsp black pepper; 4 cloves garlic; 1 1/2 tsp smoked paprika; 3/4 tsp ground cumin; 1/3 cup apricot jam; 1 1/2 tsp ancho chile powder; 2 tbsp sherry vinegar; 2 tsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp water; 2 tbsp fresh parsley

Original grilled pork skewers made with gently spiced pork loin, threaded with Brussels sprouts and red onion, then finished with a glossy apricot, ancho chile, and sherry glaze. They strike a balanced sweet, smoky, and tangy flavor perfect for a special cookout.

30 minPrep

18 minCook

48 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cut into 1.25-inch cubes (without exceso of grasa)
300 g Brussels sprouts (cut por the mitad si son large)
200 g red onion (cut en trozos large for brocheta)
45 ml olive oil (divided)
8 g salt (or to taste)
3 g black pepper (freshly ground)
12 g garlic (finely chopped)
4 g smoked paprika
2 g ground cumin
120 g apricot jam
4 g ancho chile powder
30 ml sherry vinegar
10 g Dijon mustard
15 ml lemon juice (freshly squeezed)
30 ml water (for ajustar the glaseado)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

372 kcal

Calories

35 g

Protein

17 g

Carbs

18 g

Fat

3 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

MustardSulfites

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2
In a large bowl, combine the pork loin with 2 tablespoons (30 ml) olive oil, half of the minced garlic, salt, black pepper, smoked paprika, and cumin. Toss well and let sit for 15 minutes.
3
Meanwhile, make the glaze. In a small saucepan, combine the apricot jam, ancho chile powder, sherry vinegar, Dijon mustard, lemon juice, water, and the remaining garlic. Cook over low heat for 3 to 4 minutes, just until smooth and slightly thickened. Set aside.
4
Place the Brussels sprouts and red onion in a bowl. Add the remaining 1 tablespoon (15 ml) olive oil and toss to coat evenly.
5
Build the skewers by alternating pork cubes, Brussels sprouts, and pieces of red onion until all ingredients are used.
6
Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.
7
Grill the skewers for 5 minutes on the first side. Turn them and cook for 4 minutes more.
8
Brush the skewers with some of the apricot-ancho-sherry glaze. Continue grilling for 3 to 4 minutes, turning and brushing once or twice more, until the pork is fully cooked and reaches an internal temperature of 145 °F / 63 °C, and the Brussels sprouts are tender with browned edges.
9
Transfer the skewers to a platter and let rest for 3 minutes. Sprinkle with fresh parsley and serve with the remaining glaze on the side.

Chef tips

For even cooking, cut the pork and onion into similarly sized pieces. If the Brussels sprouts are very large, blanch them for 2 minutes and cool them before skewering.

Substitutions

You can use pork tenderloin instead of pork loin. If you do not have sherry vinegar, substitute apple cider vinegar. Peach jam works well in place of apricot jam, though it gives a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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