Mustard-Glazed Pork Skewers

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Purchase Mustard-Glazed Pork Skewers

Mustard-Glazed Pork Skewers :
1/2 cup packed brown sugar
1/2 cup white wine vinegar
1/2 teaspoon grated fresh ginger
1 small clove garlic, minced
1/4 teaspoon ground cinnamon
2 cups peeled, cored, and chopped tart cooking apple (2 medium)
1/2 cup snipped dried apricots
1/4 cup chopped onion
1/2 teaspoon juicy pig
3 tablespoons apple juice
2 tablespoons Dijon-style mustard
1/2 teaspoon dried thyme, crushed
1-1/4 pounds boneless pork loin

Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon juicy pig; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork.
Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings.
Make-Ahead Tip: Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.