Best 10 Molasses Mustard Glazed Pork Skewers Recipes

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**Molasses Mustard Glazed Pork Skewers: A Delightful Fusion of Sweet, Tangy, and Savory Flavors**

Savor the tantalizing fusion of sweet, tangy, and savory flavors with our delectable Molasses Mustard Glazed Pork Skewers. Succulent pork tenderloin, marinated in a blend of aromatic spices and zesty citrus, is grilled to perfection, exuding a mouthwatering smokiness. The secret lies in the exceptional glaze, crafted from the perfect balance of rich molasses, tangy mustard, and a hint of sweetness from brown sugar. Each bite offers a harmonious interplay of flavors, leaving you craving more. Accompany these skewers with a refreshing cucumber salad, a zesty lemon-herb sauce, and a side of fluffy mashed potatoes for a complete and satisfying meal. Whether you're firing up the grill for a backyard barbecue or seeking a weeknight dinner that's both flavorful and effortless, our Molasses Mustard Glazed Pork Skewers will be the star of the show. Gather your ingredients and embark on a culinary journey that promises to tantalize your taste buds.

Let's cook with our recipes!

MUSTARD-GLAZED PORK SKEWERS



Mustard-Glazed Pork Skewers image

The chutney combines savory and sweet flavors that especially complement pork.

Provided by Midwest Living

Categories     Food

Time 42m

Number Of Ingredients 13

½ cup packed brown sugar
½ cup white wine vinegar
½ teaspoon grated fresh ginger
1 small clove garlic, minced
¼ teaspoon ground cinnamon
2 cups peeled, cored, and chopped tart cooking apple (2 medium)
½ cup snipped dried apricots
¼ cup chopped onion
½ teaspoon dried thyme, crushed
3 tablespoons apple juice
2 tablespoons Dijon-style mustard
½ teaspoon dried thyme, crushed
1 ¼ pounds boneless pork loin

Steps:

  • Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.
  • For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.
  • Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork.
  • Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings.

Nutrition Facts : Calories 80 calories, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 g, Protein 7 g, Sodium 49 mg

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS



Alton Brown's Molasses-and-Coffee Pork Chops image

Provided by Alton Brown

Categories     main-dish

Time 2h28m

Number Of Ingredients 9

1 cup strong brewed coffee, cooled
6 ounces molasses, by weight (about 1/2 cup)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
4 6-to-8-ounce bone-in pork chops (1 inch thick)

Steps:

  • Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
  • Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
  • Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

MUSTARD-GLAZED PORK CHOPS



Mustard-Glazed Pork Chops image

"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon ground mustard
6 bone-in pork loin chops (6 ounces each)

Steps:

  • In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

Nutrition Facts : Calories 258 calories, Fat 9g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 397mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD



Grilled Pork Tenderloin with Molasses and Mustard image

This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.

Provided by Jan Esterly

Categories     Mustard     Pork     Backyard BBQ     Dinner     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Molasses     Bon Appétit     Pittsburgh     Pennsylvania     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 5

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Steps:

  • Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
  • Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
  • Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
  • Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER



Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

Steps:

  • For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
  • For the glaze:
  • Whisk all the glaze ingredients in a small bowl.
  • For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
  • Preheat oven to 425 degrees F.
  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

GRILLED PORK SKEWERS WITH CHILE SAUCE



Grilled Pork Skewers with Chile Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

Steps:

  • Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
  • Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
  • Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

MOLASSES-GLAZED GRILLED PORK LOIN



Molasses-Glazed Grilled Pork Loin image

A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 twelve-ounce jar unsulphured molasses
1/4 cup grainy mustard
2 teaspoons dry mustard
Coarse salt and freshly ground pepper
2 boneless pork loin roasts (3 to 4 pounds each)

Steps:

  • Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
  • Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
  • Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
  • Transfer the pork to a serving platter, and let rest 10 minutes before carving.

MUSTARD-GLAZED PORK SKEWERS



Mustard-Glazed Pork Skewers image

Make and share this Mustard-Glazed Pork Skewers recipe from Food.com.

Provided by AZPARZYCH

Categories     Pork

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 13

1/2 cup brown sugar, packed
1/2 cup white wine vinegar
1/2 teaspoon fresh ginger, grated
1 small garlic clove, minced
1/4 teaspoon ground cinnamon
2 cups tart cooking apples, peeled, cored, and chopped (2 medium)
1/2 cup dried apricot, snipped
1/4 cup onion, chopped
1/2 teaspoon dried thyme, crushed
3 tablespoons apple juice
2 tablespoons dijon-style mustard
1/2 teaspoon dried thyme, crushed
1 1/4 lbs boneless pork loin

Steps:

  • Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using
  • For chutney:.
  • In a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.
  • Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.
  • Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.
  • Thread pork strips, accordion-style, onto wooden skewers.
  • Lightly brush mustard mixture on both sides of pork
  • Place skewers on the rack of an uncovered grill directly over medium-hot coals.
  • Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.)
  • To serve, arrange skewers on a serving platter; serve with chutney.
  • Make-Ahead Tip:
  • Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • For a more flavorful marinade, use a combination of light and dark molasses. Dark molasses has a richer, more robust flavor, while light molasses is sweeter and milder. Experiment with different ratios of the two to find the perfect balance for your taste.
  • If you don't have any prepared yellow mustard, you can make your own by mixing together equal parts of dry mustard powder and water. Let the mixture sit for a few minutes until it has thickened, then add it to the marinade.
  • Be sure to soak the wooden skewers in water for at least 30 minutes before using them. This will help to prevent them from burning on the grill.
  • If you don't have any bamboo skewers, you can also use metal skewers. Just be sure to grease them lightly with oil before threading the pork onto them.
  • For a more even cook, preheat your grill to medium-high heat before adding the skewers. Then, reduce the heat to medium-low and cook the skewers for 10-12 minutes, turning them occasionally.
  • To check if the pork is cooked through, insert a meat thermometer into the thickest part of the meat. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork skewers rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Molasses mustard glazed pork skewers are a delicious and easy-to-make dish that is perfect for any occasion. The combination of the sweet and tangy molasses marinade and the savory mustard glaze creates a flavor that is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook pork, give these molasses mustard glazed pork skewers a try. You won't be disappointed!

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