- 1/4 cup molasses
- 1/2 cup Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground pepper
- 2 (1-pound) pork tenderloins, cut into medallions and pounded thin
- Olive oil
- 16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.