Maple Glazed Pork Kebabs

Man-oh-man, does pork and pineapple go good together or what?!  Yup, sure does...at least in our house.  After the rave reviews from the hubbs on the last combination, I decided to mix things up a bit and kebab it our place tonight.  Ya know, always keepin' it fresh around here.

I also found these cute (a fruit can be cute, right?!) heirloom tomatoes at the market the other day that basically asked to be skewered.

While I'm on the subject of markets--if you're in NJ and haven't made the trip to Sickles yet--put down the computer, grab your keys and drive there, immediately.  This place is all sorts of amazing.  Although a tad overpriced, this place is the original whole foods--full of healthy, yummy goodness and a cheese section to die for.  I feel very much like Martha Stewart in this place--and always find the most delightful food.  Go, now!

Ok, back to the real reason you're here--the recipe!

Maple Glazed Pork Kebab

Ingredients:

1 pork loin
1/2 fresh pineapple, cut into chunks
1 container of heirloom tomatoes or grape tomatoes
6 kebab sticks, soaked in water, either over night, or at least 30 minutes prior to cooking
1/4 cup pure maple syrup
2 tsp whole grain dijon mustard
2 tsp soy sauce
1 garlic, minced

Directions:

Turn the broiler on in the oven--mine is set to 525 by default, and that's a good temperature.

Cube the pork into even pieces.  Skewer the pork, tomatoes and pineapple on each stick, alternating.  Lay sticks on baking pan, width-wise, so that the ends of each skewer are resting on the side of the pan, elevating it a bit.  (this will help cook the pork and ensure there is no clinging to the pan)

In a small bowl, whisk the syrup, mustard, soy sauce and garlic.  Check taste--you can add more syrup or soy to your liking.  Drizzle over the kebabs.  Stick under the broiler and cook until crispy and meat is cooked through.

Served great with jasmine rice!