Grilled Pork Skewers with Brussels Sprouts, Red Apple, and Miso-Maple-Ginger Marinade
Original pork skewers made with tenderloin marinated in a bold blend of miso, maple syrup, ginger, and garlic, threaded with Brussels sprouts and red apple for a savory, sweet, and smoky grilled contrast.
Ingredients
- 600 g pork tenderloin (cut into 1.25-inch cubes)
- 300 g Brussels sprouts (trimmed and halved)
- 200 g red apple (cut into firm 1.25-inch chunks)
- 45 g white miso (for the marinade)
- 30 ml maple syrup
- 30 ml soy sauce
- 15 ml rice vinegar
- 15 g fresh ginger (grated)
- 9 g garlic (finely chopped)
- 15 ml sesame oil
- 2 g black pepper (freshly ground)
- 15 ml vegetable oil (for the grill and vegetables)
- 3 g salt (only for the vegetables, adjust to taste)
- 20 g scallions (thinly sliced for serving)
- 9 g sesame seeds (toasted, for finishing)
Nutrition facts
per serving
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
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 425 °F / 220 °C.
- 2
2. In a large bowl, whisk together the white miso, maple syrup, soy sauce, rice vinegar, grated ginger, garlic, sesame oil, and black pepper until smooth.
- 3
3. Add the pork tenderloin to the bowl and toss well to coat it with the marinade. Let it rest for 10 minutes while you prepare the vegetables and fruit.
- 4
4. In another bowl, toss the Brussels sprouts and red apple with the vegetable oil and salt to season them lightly.
- 5
5. Thread the skewers, alternating pork cubes, Brussels sprout halves, and red apple chunks until all ingredients are used.
- 6
6. Clean and lightly oil the grill grates. Place the skewers on the hot grill and cook for 12 to 15 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes so they brown evenly.
- 7
7. During the last 2 minutes, brush the skewers with the remaining marinade from the bowl and continue cooking until the pork is fully cooked and reaches an internal temperature of 145 °F / 63 °C.
- 8
8. Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle with the scallions and toasted sesame seeds before serving.
Chef tips
To help the Brussels sprouts cook at the same pace as the pork, choose small ones or cut them into even halves. Use a firm apple so it holds its shape on the grill.
Substitutions
You can substitute the pork tenderloin with turkey tenderloin. If you do not have rice vinegar, use the same amount of lemon juice. The red apple can be replaced with firm pear, though the flavor profile will change.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox 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
Illustrative imageTeakhaus 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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