Mustard-Glazed Pork Skewers

1. 1

   Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using

2. 2

   For chutney:.

3. 3

   In a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.

4. 4

   Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.

5. 5

   Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.

6. 6

   Thread pork strips, accordion-style, onto wooden skewers.

7. 7

   Lightly brush mustard mixture on both sides of pork

8. 8

   Place skewers on the rack of an uncovered grill directly over medium-hot coals.

9. 9

   Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.)

10. 10

    To serve, arrange skewers on a serving platter; serve with chutney.

11. 11

    Make-Ahead Tip:

12. 12

    Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.