Brush on a thin layer

Reserve part of the glaze in a clean serving bowl before cooking. Brush the other portion onto the skewers in thin layers. Heavy syrup drips and burns rather than building a better crust. Pork tenderloin makes even cubes after silver skin and tough tissue are removed. Do not pack raw onion layers between them: thick onion pieces need a different cooking time and slow the exposed meat surfaces.

Maple glaze adheres better to a drier browned surface than to a wet layer of marinade. Brush it on after the cubes have cooked and developed color, then keep turning attentively. The coating should become glossy and lightly set, not form brittle black patches between the pieces of pork. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1½ lb / 650 g pork tenderloin
  • 1 tbsp canola oil
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 2 tbsp maple syrup
  • 2 tbsp whole-grain mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp thyme leaves

Method

  1. Trim pork and cut into roughly 1¼-inch / 3 cm cubes. Toss with oil, salt and pepper and distribute among eight skewers. Mix maple syrup, mustard, vinegar and thyme, then divide between two bowls.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over medium direct heat for about 8–12 minutes, turning regularly. Brush lightly with glaze only during the final 3–4 minutes. Move indirectly if the coating darkens too fast.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Measure thick cubes individually and rest the cooked skewers for at least three minutes. Serve the untouched glaze separately. A fresh apple and cabbage slaw complements the sweetness without adding another heavy topping.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.