Grilled Pork Skewers with Smoked Pears and Thyme-Honey Cider Marinade

Name: Grilled Pork Skewers with Smoked Pears and Thyme-Honey Cider Marinade
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb pork loin; 2 whole firm pear; 1 medium red onion; 1/2 cup apple cider; 2 tbsp honey; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp fresh thyme; 1 tbsp Dijon mustard; 1 tsp smoked paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 tbsp fresh parsley

Juicy pork skewers marinated with cider, honey, garlic, and thyme, grilled with firm pears and red onion for a sweet, herbal, and smoky contrast.

30 minPrep

18 minCook

48 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (cut into 1.25-inch cubes)
2 units firm pear (Bosc or similar, cubed)
180 g red onion (cut into large chunks)
120 ml apple cider (still cider)
30 ml honey (for the marinade)
45 ml olive oil (divided)
12 g garlic (finely chopped)
8 g fresh thyme (leaves only)
15 ml Dijon mustard (for the marinade)
4 g smoked paprika (for the marinade)
8 g salt (or to taste)
2 g black pepper (freshly ground)
15 ml lemon juice (for finishing)
10 g fresh parsley (chopped)

Nutrition facts

per serving

356 kcal

Calories

33 g

Protein

16 g

Carbs

17 g

Fat

2 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

Mustard

Instructions

1
If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425°F / 220°C.
2
In a large bowl, whisk together the apple cider, honey, 2 tablespoons olive oil, garlic, fresh thyme, Dijon mustard, smoked paprika, salt, and black pepper.
3
Add the pork loin to the marinade and toss well to coat all the cubes. Let it marinate for 15 minutes in a cool spot or refrigerated.
4
In another bowl, toss the firm pear and red onion with the remaining 1 tablespoon olive oil so they do not stick and brown better on the grill.
5
Thread the skewers, alternating pork loin, pear, and red onion until all ingredients are used.
6
Clean and lightly oil the grill grates. Place the skewers on the grill at 425°F / 220°C and cook for 14 to 18 minutes, turning every 3 to 4 minutes, until the pork is fully cooked and nicely marked, with a minimum internal temperature of 145°F / 63°C.
7
Transfer the skewers to a platter and let them rest for 3 minutes. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Chef tips

Use firm pears so they hold their shape on the grill. For extra caramelization, reserve 1 tablespoon of marinade before it touches the meat and brush it on the skewers during the last 2 minutes of cooking.

Substitutions

You can replace the cider with unsweetened apple juice and the thyme with fresh rosemary. If you do not have pork loin, use pork tenderloin and reduce the cooking time slightly to avoid drying it out.

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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