Sun 20 Jul 2014
Pork and sweet potatoes go well together and this recipe from the July 2014 issue of Canadian Living combines them on the grill. Steam or microwave sweet potatoes and then grill the slices. Meanwhile, grill skewers of pork and red onion, brushing with mustard-honey-garlic glaze. I added some snow peas to my kebabs. Cook’s note: Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed. Also, if you are using wooden skewers, soak them in water before using so they don’t burn up on the grill.
Avoiding Additives and Preservatives
Mustard may contain sulfites or sodium benzoate. Look for an organic brand; I use President’s Choice Old-Fashioned Dijon.
2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices
1 tbsp (15 ml) olive oil
1 tsp (5 ml) chopped fresh thyme
1/4 tsp (1 ml) each salt and pepper
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) hot mustard
2 tsp (10 ml) liquid honey
1 clove garlic, minced
450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes
Half red onions, cut in 1-inch (2.5 cm) chunks
In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.
Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.
In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.
Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.
From the July 2014 issue of Canadian Living