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.
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|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|
|1/3 Cup||Toasted pine nuts|
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
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
Thread equal amounts of meat on the skewers.
When ready to cook, set Traeger temperature 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
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
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
Place the skewers on the grill over high heat and cook for 1 minute on each side until seared.
425 ˚F / 218 ˚C
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
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!
As Needed Arugula or mixed greens, for serving
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