By Amanda Haas
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.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1 Pound | Boneless pork loin, cut into 1 inch cubes |
1 Teaspoon | kosher salt |
1 Tablespoon | Olive oil |
As Needed | Arugula or mixed greens, for serving |
1/4 Cup | unsalted butter |
1/4 Cup | extra-virgin olive oil |
2 Clove | garlic, peeled and thinly sliced |
As Needed | 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 the 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 / 218 ˚C
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.
425 ˚F / 218 ˚C
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 / 149 ˚C
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