Grilled Pork Skewers with Charred Green Apple, Red Onion, and Cider-Mustard Sage Glaze

Instructions

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   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 to 450°F (220°C to 230°C).

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   2. In a large bowl, combine 120 ml (1/2 cup) apple cider, 30 ml (2 tbsp) Dijon mustard, 15 ml (1 tbsp) honey, 30 ml (2 tbsp) olive oil, the garlic, sage, smoked paprika, salt, black pepper, and red pepper flakes if using.

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   3. Add the pork loin to the bowl and toss well to coat. Marinate for 15 minutes in a cool place or refrigerated.

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   4. In another bowl, toss the green apple and red onion with 15 ml (1 tbsp) olive oil and a pinch of salt.

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   5. Thread the skewers, alternating pork cubes, red onion pieces, and green apple wedges until all ingredients are used.

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   6. Place the skewers on the hot grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes so they brown evenly.

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   7. While they cook, make the glaze in a small saucepan or grill-safe skillet by combining the remaining 60 ml (1/4 cup) apple cider, 15 ml (1 tbsp) Dijon mustard, 15 ml (1 tbsp) honey, and the apple cider vinegar. Cook over medium heat until slightly reduced, about 3 to 4 minutes.

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   8. Brush the skewers with the glaze during the last 3 to 4 minutes of cooking, turning them so the glaze caramelizes without burning.

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   9. Check that the pork reaches an internal temperature of 145°F (63°C). Remove the skewers from the grill and let them rest for 3 minutes before serving.

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    10. Serve the skewers hot, with any remaining glaze brushed over the top to highlight the charred apple, onion, and sage flavors.