Name: Maple-Mustard Pork Tenderloin Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 pounds pork tenderloin, cut into 1-inch cubes; 1/4 cup pure maple syrup; 3 tablespoons Dijon mustard; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves, chopped; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Wooden or metal skewers (soaked if wooden)

Description

Pork tenderloin cubes are marinated in maple syrup, Dijon, and thyme, then threaded on skewers and grilled for caramelized edges. The sweet-savory glaze pairs beautifully with summer vegetables for a fast 20-minute meal that feels elevated yet practical for backyard gatherings. This dish delivers juicy, tender pork with a glossy, balanced finish that elevates simple grilling.

Cultural Background

Maple syrup originates from Indigenous North American traditions, particularly among Algonquian peoples in what is now Canada and the northeastern United States, where it was harvested and used as a sweetener and preservative long before European contact. Dijon mustard traces its roots to ancient Roman and medieval European cuisines, with the specific Dijon style emerging in 19th-century France. The combination of maple and mustard reflects modern North American fusion cooking, blending Canadian and American ingredients with grilling techniques popularized in backyard barbecues since the mid-20th century.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes (plus optional 30-minute marinate)
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup pure maple syrup
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh thyme leaves, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Wooden or metal skewers (soaked if wooden)

Instructions

In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, thyme, garlic, salt, and pepper until smooth and well combined.
Add the pork cubes to the bowl and toss thoroughly to coat; let marinate at room temperature for 15-30 minutes or refrigerate up to 4 hours for deeper flavor.
Preheat a grill or grill pan to medium-high heat (about 400°F).
Thread the marinated pork cubes onto skewers, leaving a small space between pieces for even cooking; discard any remaining marinade.
Grill the skewers for 8-12 minutes total, turning every 2-3 minutes, until the pork reaches an internal temperature of 145°F and edges are caramelized and slightly charred.
Remove from grill, tent loosely with foil, and rest for 3 minutes before serving to allow juices to redistribute.

Tips

- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Avoid over-marinating beyond 4 hours as the acidity from mustard can make the pork mushy.
- Substitute fresh rosemary for thyme or add a pinch of smoked paprika for a subtle smoky variation.

Nutrition

Calories: 290
Protein: 36g
Carbs: 12g
Fat: 11g