Pork and Orange Kebabs

This is the week of dinner at home. On Sunday I compiled a group of recipes and went to the store. The plan was to make enough food so that Joey and I could enjoy the meals for both dinner and lunch the next day. I spent about $50 total at the store, which I think is not so bad for 8 meals for 2.

Last night, I knew I would arrive home late so I wanted something quick and easy. I decided on Pork and Orange skewers with a side of frozen vegetables. The skewers, once threaded were to be cooked on the grill pan over two burners. The concept appealed to me and the presentation seemed outstanding. In practice, however, the kebabs were hard to make. I didn't cut the pork and oranges just so, and as a result they didn't all cook resting across the grill pan. So, after my careful threading, I embarked on some unthreading and cooked most of the pork off the skewers on the grill pan. I didn't really get the glaze concept either, so I just served the cooked skewered--some on the skewer some not (hence the picture with raw pork) with the honey mustard dipping sauce.

Pan Grilled Pork Kebabs

Ingredients:

• 1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
• 1 navel orange, cut into chunks
• salt and pepper
• 2 teaspoons vegetable oil
• 1/4 cup honey
• 1/4 cup spicy brown mustard yellow mustard

Directions:

• Be sure the orange chunks are about the same size as the pork tenderloin chunks
• Thread pork and orange alternating on the skewer, season with salt and pepper
  
• Heat grill pan over medium heat
• While pan is heating, mix together honey and mustard in a small bowl
• Brush the grill pan with oil and set the skewers on the pan. Grill 4-6 minutes on each side
• This is when I had to un-thread the skewers
• Once they are cooked through, turn up the heat to high and brush the skewers with honey mustard and cook 2 minutes more
• Serve immediately with excess honey mustard for dipping