Grilled Pork Skewers with Currant Brown Butter
Prep time 30 mins
Cook time 20 mins|
Pig on a stick. You read that right - we’re grilling up pork skewers and drenching them in a rich and smoky currant brown butter sauce.
1 LB BONELESS PORK LOIN, CUT INTO 1" CUBES
1 tsp kosher salt
1 tbsp olive oil
Currant Brown Butter
1/4 cup EXTRA-VIRGIN OLIVE OIL
1/4 cup unsalted butter
2 GARLIC CLOVES, PEELED AND THINLY SLICED
1 tsp GRATED LEMON ZEST PLUS 1 TBSP FRESH LEMON JUICE
3 tbsp currants
1 tbsp capers
1/3 CUP TOASTED PINE NUTS
Pro Tip: Combine the diced pork with the salt and toss, then refrigerate overnight if possible. If that's not an option, salt at least two hours in advance.
One hour before cooking, remove the pork from the refrigerator. Soak 8 wood skewers in water for 30 minutes so they do not burn on the grill. After the skewers have soaked, toss the meat with the tablespoon of olive oil. Thread equal amounts of meat on the skewers.
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
To make the Brown Butter Sauce: In a large skillet over medium-low heat, heat the butter until it begins to turn brown and emit a nutty fragrance, about 5 minutes. Immediately add the oil, then add the garlic and a pinch of salt. Cook until fragrant, about 1 minute. Stir in the lemon zest and juice, currants, and capers and cook until the sauce has reduced slightly and the lemon juice mellows, about 2 minutes. Stir in the pine nuts and mint. Set aside while the pork cooks.
Place the skewers on the grill over high heat and cook for 1 minute on each side until seared. Reduce the heat to 300 degrees F and continue to cook for 8 to 10 minutes, until the pork is cooked through but still juicy. Allow the skewers to rest for 5 minutes before serving.
If desired, place skewers on a bed of arugula or mixed baby greens. Drizzle skewers with some of the butter sauce and serve with the remaining sauce. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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