Pork Fillet Mustard Skewers

Serves 4

Time 15 minutes plus marinating

Ingredients

6 pork filets, about 1.5kg total weight

Salt and pepper

Extra virgin olive oil

3-4 skewers

Honey Thyme Mustard baste

3 tab Honey

1 tab Mustard

1 tab fresh Thyme

1 tsp fresh sage

3 tab olive oil

1 tsp pepper

Method

Lay the pork fillets out on your work surface. From the thick end, cut 2 even-sized medallions, about 5 cm thick.

Make an incision halfway along this remaining piece, nearly all the way through. Fold the skinny tail-end underneath to form a third medallion that is roughly the same size as the other two.

Repeat with all 6 pork fillets, so that you end up with 18 medallions. String the pork pieces onto the skewers, ensuring that there is no gap between the pieces and placing 5-6 pieces of pork on each skewer. Season with salt and pepper.

Mix the baste ingredients together. 

Preheat your barbeque or a grill pan to medium-high. Coat all sides of each skewer with a generous amount of oil and place onto the pan. Turn the skewers every 2 of minutes, to ensure that they cook evenly. Cook for 2 minutes on each side.

After flipping the pork skewers, apply a coat of honey mustard using a brush. Cook for one minute, flip the skewers over, apply another coat of honey mustard and cook for an additional minute. Repeat the process by flipping and glazing the pork with honey mustard one more time. Finally, remove the skewers from the heat, serve and enjoy!