2013 march april pork and sweet potato skewers 357x184 1.jpg

Pork & Sweet Potato Skewers


  • 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


  1. Soak 12 six-inch (or 6 twelve-inch) wooden skewers in water for at least 10 minutes. Preheat the oven to 350ºF.
  2. 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.
  3. Cut the pork into 24 one-inch slices. Core the apples and cut each one into 12 slices.
  4. 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.
  5. Bake for 8 minutes, turn the skewers over, and bake for another 8 minutes or until the pork is cooked through.
  6. Mix together the honey and mustard and serve with the skewers before dipping.


Serves 6

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Magazine Pork Potatoes Skewers
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