Preheat the barbeque

I omitted the apple sauce and cider and used the glaze as a marinade, for a delicious result.

Ingredients:

2 pork tenderloins

3 medium cooking apples

1 tsp lemon juice

12 slices of red pepper, or

12 mushrooms

Mustard Glaze

1/2 cup apple sauce

1/2 cup apple cider

2 Tbsp honey

1/3 cup apple cider vinegar

2 tsp mustard powder

1/4 cup grainy mustard

3 Tbsp chopped fresh thyme

Serves 6

Method:

Prepare the glaze by whisking together, in a medium saucepan over high heat, the apple sauce, cider, honey, vinegar and mustard powder. Bring to a boil, reduce heat to low and simmer for 10-12 minutes until reduced to 1 cup. Remove from heat and stir in grainy mustard and thyme.

Slice each tenderloin in half along the length. Cut each strip into generous 1-inch chunks. Core the apples and cut into 6 wedges.

[Marinate the pork and apples in the mustard mixture for an hour or two.]

Thread skewers with a piece of pork, a red pepper slice or mushroom, and an apple wedge, then repeat with: pork, vegetable, apple, pork.

Grill over medium heat for 6-8 minutes, turning often, until the meat is firm and the apples are golden. Brush with glaze and cook another 2 minutes.

Serve with Grilled Potato and Radicchio Salad

Source: my adaptation of a recipe in the LCBO magazine, summer 2011