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Pork Loin Skewers with Gouda Cheese and Apricot Mustard


tsp fennel seeds
cup/120 ml grainy mustard
cup/170 g apricot jam
2 ib/910 g boneless pork loin
9 oz/255 g aged gouda cheese, shredded
6 tbsp/9o ml extra-virgin olive oil
Sea salt and freshly cracked black pepper


Makes: 12


Using a mortar and pestle or spice grinder, crush the fennel seeds to a powder. Mix the crushed fennel with the mustard and jam in a small bowl. Slice the pork loin into twelve 2 oz/ 55 g steaks. Place each steak between two sheets of plastic wrap/cling film and pound with a meat tenderizer into ⅛ in/ 3mm-thick pieces. Spread the apricot mustard on one side of each pork loin piece. Divide the cheese over the mustard. Roll the pork loin lengthwise in a jelly-roll fashion. Use metal or bamboo skewers to skewer the pork loin rolls lengthwise. Rub the pork loin with the olive oil and season well with salt and pepper. Heat a flat-top griddle or large sauté pan over medium-high heat and cook the pork loin skewers for 3 to 4 minutes on each side, or until the cheese is melted and the pork is cooked through and deep golden brown. Serve piping hot. 

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