Tested till perfect Hot Mustard Pork Kabobs

Hot Mustard Pork Kabobs

Serve with Corn on the Cob and Pepper Rice (see recipe links below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1 lb 1lbroast pork loin
  • 2 tbsp 2tbsphot mustard or Dijon mustard
  • 2 tbsp 2tbspliquid honey
  • 1 tbsp 1tbspvegetable oil
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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With knife, trim visible fat from pork. Cut pork into 1-inch (2.5 cm) thick slices; cut into 1-inch (2.5 cm) cubes.

In large bowl, whisk together mustard, honey, oil, garlic, ginger, salt and pepper; add pork cubes and toss to coat. Let stand for 10 minutes. Thread onto 4 soaked wooden skewers, leaving 1/8 inch (3 mm) between cubes.

Place kabobs on greased grill over medium-high heat or under broiler. Brush with marinade; discard any remaining marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 12 minutes.

More kabob recipes:

Serve with: Corn on the Cob and Pepper Rice

Nutritional Information Per serving: about

cal 199 pro 22g total fat 8g sat. fat 2g
carb 8g fibre 0g chol 60mg sodium 247mg

% RDI:

calcium 3 iron 7 vit C 2 folate 1
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