For the Skewers:
1 ½ lbs pork tenderloin or boneless pork chops, cut into 1-inch cubes
1 lb baby potatoes, parboiled (or small Yukon gold potatoes, halved)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or chives (for garnish)
For the Honey Mustard Glaze:
¼ cup Dijon mustard
2 tablespoons honey
1 tablespoon whole grain mustard (optional, for texture)
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Continued on next page 👇(page 2)👇
