Rum-Glazed Pork Skewers Source: Fine Cooking June/July 2014 Course: Main Cuisine: Asian Food Group: Pork Serves: 4 |
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Ingredients
| 1/3 cup(s) dark rum |
| 3 tablespoon(s) packed dark brown sugar |
| 2 tablespoon(s) fresh lime juice |
| 2 tablespoon(s) butter |
| 2 tablespoon(s) vegetable oil; more as needed |
| 1 teaspoon(s) allspice or ginger |
| 1/8 teaspoon(s) ground cayenne |
| Freshly ground black pepper |
| 1 pound(s) pork tenderloin, cut into 1-inch cubes |
| 1 large red bell pepper, cut into 1-inch squares |
| 1 red onion, cut into 1-inch pieces |
| Lime wedges for serving (optional) |
Instructions
Combine the rum, brown sugar, 2 Tbs. lime juice, and 2 Tbs. butter in a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes. Stir in 1/8 tsp. salt and remove from the heat. In a medium bowl, combine the remaining 2 Tbs. lime juice with the oil, allspice, cayenne, 1-1/2 tsp. salt, and 1/2 tsp. black pepper. Add the pork and toss to coat. Thread the pork, bell pepper, and onions onto four 12-inch metal skewers, alternating the meat and vegetables. Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.
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