| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup kosher salt
- 1/2 cup sugar
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 garlic cloves, smashed
- 4 cups ice cubes
- 16 to 20-ounce trimmed pork tenderloin or pork loin, cut into 24 1-inch cubes
- 1 pound whole slab apple-wood smoked bacon, chilled
- 2 teaspoons Italian seasoning
- 1 tablespoon granulated garlic
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Canola oil, for brushing grill
- Orange Honey Mustard Sauce, recipe follows
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 cup orange juice
- 2 tablespoons orange blossom honey
- 1/4 cup country Dijon mustard
Instructions
- For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
- For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an “S” shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
- Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
- Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 29 g |
| Cholesterol | 105 mg |
| Sodium | 966 mg |
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 29 g |
| Cholesterol | 105 mg |
| Sodium | 966 mg |
Reviews
Orange honey mustard sauce was a nice accompaniment to the juicy, tender pork. Will make again ☺️
We made this today we wish we would have read the reviews before cooking because it was WAY TOO SALTY. Almost inedible. That being said, the pork was very tender and the glaze was terrific. We will try again with less salt and will rinse the pork prior to patting dry. We paired with the Israeli couscous which was fabulous.
My husband followed the recipe to a tee, but it was much too salty. If he makes it again, he will definitely make the brine way less salty and amp up the garlic and thyme.
After watching this episode, I knew I had to make it for our Sunday night dinner with our son (college football player) and his buddies from the football team. We glazed some with the Orange Honey Glaze and a few with BBQ sauce. Everyone LOVED them! They had the “shut the front door” look and could only say “Wow. These are GOOD”. Thank you for the recipe!
My husband saw Guy make this and insisted he would give it a try today. It was definitely worth making…. we substituted the Orange Blossom Honey for Tupelo honey. We LOVED it and will be making this again! Thanks Guy!!
I saw Guy make this on TV and he made it look easy, so I attempted to make his recipe. I used a pork tenderloin and cut it into inch pieces, the brining part was easy; but, I did rinse the pork with cold water before drying it with papertowels. The seasoning and the orange honey mustard sauce are outstanding. I used a grill pan and they turned out very well.
Looks good on TV but a week later you don’t remember what it looks like. Please place a picture with the recipes. Thanks