Main Dishes

Sweet-and-Sour Pork Skewers

You can grill these flavor-packed pork skewers outdoors, but we’ve adapted the recipe so it can be made using your oven’s broiler.

By Yankee Magazine

Jan 09 2023


Recipes from the raclette dinner series at Tops’l Farm in Waldoboro, Maine, include Sweet-and-Sour Pork Skewers. The accompanying raclette recipe works beautifully with a number of New England–made cheeses, such as “Whitney”

Photo Credit : Nina Gallant | Food Styling by Catrine Kelty

You can grill these flavor-packed skewers outdoors, but we’ve adapted the recipe so it can be made using your oven’s broiler.


6 servings

For the Pork


2 tablespoons kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 pounds pork tenderloin
12–16 eight-inch skewers, soaked in water for at least 15 minutes


First, prepare the pork: In a small bowl, stir together the kosher salt, pepper, and garlic powder. Set aside.

Slice the pork loins crosswise into 2 1⁄2-inch-high medallions. Now cut each medallion lengthwise into 1⁄4-inch- thick strips. Toss the pork strips with the kosher salt mixture and refrigerate for at least 15 minutes and up to 1 hour.

Set your oven’s broiler to high heat and set a rack about 3 inches from the heating element (alternately, prepare a grill for medium-high heat).

Remove the pork from the marinade and thread it onto the prepared skewers, leaving an inch at the base.

Transfer the marinade to a small saucepan and bring to a rolling boil, then reduce the heat to low and cook for 5 more minutes. Set aside.

Arrange the skewers on two foil-lined rimmed baking sheets and broil for 2 minutes (if using a grill, lay the skewers directly on the grates), keep- ing a close eye as they cook. Turn the skewers over, baste them with marinade, then cook for 2 more minutes. Repeat this process of turning and basting until the meat is fully cooked and browned all over, 4 to 6 minutes longer.

For the Marinade


1 cup maple syrup
1⁄2 cup apple cider vinegar
2  teaspoons Dijon mustard
3  large cloves garlic, minced
2 teaspoon black pepper 1 teaspoon kosher salt


Now, make the marinade: In a large bowl, whisk together the syrup, vinegar, mustard, garlic, pepper, and salt. Add the pork and stir until all the pieces are fully coated. Wrap and refrigerate for at least an hour and up to 8 hours.