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Grilled Pork Skewers With Currant Brown Butter

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20

Hickory

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.

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  • 1 Pound Boneless pork loin, cut into 1 inch cubes

  • 1 Teaspoon Kosher salt

  • 1 Tablespoon Olive oil

  • Arugula or mixed greens, for serving

Brown Butter Sauce

  • 1/4 Cup unsalted butter

  • 1/4 Cup extra-virgin olive oil

  • 2 Clove garlic, peeled and thinly sliced

  • Kosher salt

  • 1 Teaspoon grated lemon zest

  • 1 Tablespoon Fresh lemon juice

  • 3 Tablespoon fresh currants

  • 1 Tablespoon capers

  • 1/3 Cup Toasted pine nuts

  • 2 Tablespoon mint

  • 1

    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.

    • 1 Pound Boneless pork loin, cut into 1 inch cubes

    • 1 Teaspoon Kosher salt

  • 2

    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 a tablespoon of olive oil.

    • 1 Tablespoon Olive oil

  • 3

    Thread equal amounts of meat on the skewers.
  • 4

    When ready to cook, set Traeger temperature 425°F and preheat with the lid closed for 15 minutes.

    425 ˚F

  • 5

    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.

    • 1/4 Cup unsalted butter

    • 1/4 Cup extra-virgin olive oil

    • 2 Clove garlic, peeled and thinly sliced

    • As Needed Kosher salt

  • 6

    Cook until fragrant, about 1 minute. Stir in the lemon zest and juice, currants, and capers. 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.

    • 1 Teaspoon grated lemon zest

    • 1 Tablespoon Fresh lemon juice

    • 3 Tablespoon fresh currants

    • 1 Tablespoon capers

    • 1/3 Cup Toasted pine nuts

    • 2 Tablespoon mint

  • 7

    Place the skewers on the grill over high heat and cook for 1 minute on each side until seared.
  • 8

    Reduce Traeger temperature to 300°F and continue to cook for 8 to 10 minutes, until the pork is cooked through but still juicy.

    300 ˚F

  • 9

    Allow the skewers to rest for 5 minutes before serving.
  • 10

    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!

    • As Needed Arugula or mixed greens, for serving

Cooking Notes

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