Pork & Sweet Potato Skewers
Updated Oct 20, 2022, Published Apr 15, 2013
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 1 large sweet potato (about ¾ pound)
- 1 pork tenderloin (1–1 ¼ pounds)
- 2 green apples
- 4 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup honey
- ¼ cup gluten-free stone ground or Dijon mustard
Directions
- Soak 12 six-inch (or 6 twelve-inch) wooden skewers in water for at least 10 minutes. Preheat the oven to 350ºF.
- Peel the sweet potato and slice it into 12 third-inch thick slices. Cut each slice in half. Place the sweet potato slices in a medium skillet and cover them with cold water. Bring to a boil and let cook, uncovered, for 5 minutes or until just tender. Rinse with cold water and dry with paper towels.
- Cut the pork into 24 one-inch slices. Core the apples and cut each one into 12 slices.
- Combine the olive oil with the salt and pepper. Alternate the pork, sweet potatoes, and apples on the skewers (2 pieces of each on the small skewers, 4 on the large.) Place in a single layer on 2 baking sheets and brush with the olive oil mixture.
- Bake for 8 minutes, turn the skewers over, and bake for another 8 minutes or until the pork is cooked through.
- Mix together the honey and mustard and serve with the skewers before dipping.
Servings
Serves 6
