Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Prep Time : 2 hours
|
Cook Time : 10 minutes
|
Servings : 4

Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

October in Nebraska,  and the maples, lindens, red oaks and ash trees celebrate the season in burnt orange, yellow and ruby.  The October sky provides a turquoise back drop. Air is clean and crisp, and we invite friends to a backyard barbecue (or tailgating on game day) to enjoy this brief passage into the winter season. 

We are grilling  tender pork kebabs richly flavored by a Spicy Beer mustard and Rosemary marinade. The cooking is easy, and the over-the-top flavor makes the party deliciously memorable.

I prefer an easy and early prep to free me, the host, when guests arrive. I make the marinade and cut the pork in chunks a day before the barbecue. I pour the marinade and pork in a plastic bag and refrigerate overnight.  The grill will please your guests, and you, the host, will feel at ease and join the fun on this fine October day.

  • Buzz Savories Spicy Beer Mustard

    Spicy Beer Mustard

    $25.00$70.00
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  • Buzz Savories Honey Mustard

    Honey Mustard

    $25.00$70.00
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  • Buzz Savories Artisanal Honey

    All-Natural & Local Honey

    $25.00
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  • The Sampler - Buzz Savories

    The Sampler

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 1 lb boneless pork tenderloin
  • ¼ cup Spicy Beer Mustard
  • 3 cloves garlic finely chopped
  • 2 Tb white wine or rice vinegar or champagne vinegar
  • 1 Tb. soy sauce
  • 1 Tb honey Buzz Savories Artisanal honey
  • 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
  • 2 tsp paprika
  • ½ tsp salt and pepper

Vegetables for the Kabobs

  • 1 cup sliced zucchini or yellow squash
  • 2 green peppers remove seeds and cut in eighths
  • 1 medium red onion quartered separate the quarters into slices for the grilling
  • 1 cup cherry tomatoes
  • ¼ cup olive oil

How To Prepare:

Make Marinade and Grilling Process

  • In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.
  • Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.

Grilling

  • Fire up the grill and get it hot
  • Thread vegetables and marinated pork onto skewers and baste with olive oil.
  • Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.

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