Mustard Glazed Pork & Apple Skewers (Swedish Style) | Arteflame

Introduction

There is something truly captivating about the scent of sizzling pork mingling with the sweetness of caramelized apples over an open fire. These Swedish Pork and Apple Skewers perfectly capture that cozy, rustic vibe, balancing savory richness with a tart crunch that makes every bite feel like a celebration. Whether you are gathering for a summer barbecue or a crisp autumn evening, this dish brings a touch of Scandinavian magic to your table.

Why This Recipe Works

What makes this recipe a staple in my home is the incredible Swedish mustard glaze. It transforms simple ingredients into a gourmet experience with barely any effort. It’s sticky, tangy, and ties the juicy tenderloin and crisp apples together beautifully. Plus, cooking this on the Arteflame means getting that perfect golden sear on the flat cooktop without losing half your meal to the fire.

Kitchen Wisdom

• Watch the Glaze: Sugar burns fast! Only brush the mustard sauce on during the last two minutes of grilling to get a sticky finish, not a charred one.
• Apple Choice Matters: Stick to firm varieties like Granny Smith or Honeycrisp that hold their shape against the heat rather than turning to mush.
• Zone Cooking: Use the cooler outer ring of the Arteflame cooktop to let the pork finish cooking through gently after searing the outside.

Make It Your Own

No pork? No problem. This recipe works wonderfully with chicken thighs, which stay juicy on the grill. If you need a dairy-free option, simply swap the butter in the glaze for a high-quality plant-based oil or vegan butter.

Ingredients

The Skewers

• 1.5 lbs (700g) Pork tenderloin, trimmed and cut into 1-inch cubes
• 2 Large Granny Smith or Honeycrisp apples, cored and cut into 1-inch chunks
• 1 Large Red onion, cut into 1-inch petals
• 2 tbsp Olive oil (for coating)
• Salt and freshly ground black pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

The Swedish Mustard Glaze

• 1/2 cup Swedish mustard (or mild Dijon mustard)
• 2 tbsp Brown sugar (packed) or honey
• 1 tbsp Apple cider vinegar
• 1 tbsp Fresh dill, chopped fine
• 1 tbsp Melted butter (unsalted)
• 1 pinch Ground allspice (optional for authentic flair)

Instructions

Step 1: Prep the Grill and Ingredients

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop griddle section. If you are using the center grill grate for a wood-fire finish, ensure you have a nice bed of embers established.
2. While the grill heats up, toss the cubed pork tenderloin, apple chunks, and red onion petals in a large bowl.
3. Drizzle with olive oil and season generously with salt and black pepper. Toss gently to ensure everything is evenly coated.

Step 2: Assemble the Skewers

1. Thread the ingredients onto your skewers, alternating between pork, apple, and red onion.
2. Aim for a tight pack, but don't squish them too hard; you want the heat to circulate around each piece.
3. Repeat until all ingredients are used. This amount typically yields about 6 to 8 substantial skewers.

Step 3: Prepare the Glaze

1. In a small bowl, whisk together the mustard, brown sugar (or honey), apple cider vinegar, melted butter, chopped dill, and allspice.
2. Whisk until the sugar has dissolved and the mixture is smooth and glossy. Set aside a small portion for dipping at the table if desired, keeping it separate from the raw meat brush.

Step 4: Grill and Glaze

1. Place the skewers directly onto the flat steel cooktop of the Arteflame. This surface is perfect for getting a sear without flare-ups burning the apples.
2. Grill for about 3-4 minutes per side, rotating until the pork is browned and cooked through (internal temperature of 145°F).
3. During the last 2 minutes of cooking, brush the glaze generously over the skewers, turning them to caramelize the sauce. Watch closely, as the sugar can darken quickly.
4. Remove from heat and let them rest for 5 minutes before serving.

Tips

To ensure your Swedish Pork and Apple Skewers turn out perfectly every time, temperature management is key. Because the glaze contains sugar and mustard, it is prone to burning if applied too early. Always wait until the pork is nearly cooked through before brushing on that delicious sauce; this allows the meat to cook properly while giving the glaze just enough time to become sticky and flavorful without turning bitter. If you are using the Arteflame cooktop, utilize the different heat zones—sear closer to the center, then move the skewers to the outer edge to finish cooking gently while the glaze sets.

Additionally, the choice of apple matters significantly. You want an apple that holds its shape under heat. Granny Smith apples offer a tart counterpoint to the sweet glaze and savory pork, while Honeycrisp adds a sweeter crunch. Avoid mealy apples like Red Delicious, as they will turn to mush on the grill. If you are using wooden skewers, do not skip the soaking step; 30 minutes in water prevents them from catching fire, even on the flat top.

Variations

This recipe is incredibly versatile and can be adapted to suit different dietary preferences or flavor profiles. If you aren't a fan of pork, chicken thighs make an excellent substitute as they remain juicy and pair wonderfully with apples. For a vegetarian option, replace the meat with firm halloumi cheese or thick chunks of portobello mushrooms. You can also play with the fruit element; firm pears or even peaches can replace apples for a different seasonal twist.

• The Spicy Kick: Add a teaspoon of red pepper flakes or cayenne powder to the mustard glaze for a heat-meets-sweet profile.
• The Herb Garden: Swap fresh dill for rosemary or thyme if you prefer a more earthy, woody aroma.
• Bacon-Wrapped: For extra indulgence, wrap the pork cubes in a half-slice of thin bacon before threading them onto the skewers.
• Keto-Friendly: Substitute the brown sugar with a keto-friendly sweetener like Swerve Brown and use sugar-free mustard.
• Boozy Glaze: Add a splash of bourbon or dark rum to the glaze mixture for a deep, complex flavor.

Best pairings

To create a full Scandinavian-inspired feast, pair these skewers with sides that balance the richness of the pork and the sweetness of the glaze. A classic creamy potato salad with dill or warm Hasselback potatoes roasted right on the Arteflame are traditional choices that never fail. For something lighter, a crisp cucumber salad with a vinegar and sugar dressing (Pressgurka) provides a refreshing crunch that cuts through the mustard sauce perfectly.

Regarding beverages, these flavors call for something crisp and effervescent. A cold, dry hard cider is a natural match, echoing the apple notes in the skewers. Alternatively, a light pilsner or lager works beautifully to cleanse the palate. If you prefer wine, a dry Riesling or a Grüner Veltliner has enough acidity to stand up to the mustard and pork without overpowering the dish.

Conclusion

These Grilled Swedish Pork and Apple Skewers are more than just a meal; they are a celebration of contrasting flavors and textures that come alive over the open fire. The Arteflame grill provides the perfect platform to execute this dish, giving you that desired sear while keeping the ingredients juicy and tender. It is a recipe that looks sophisticated on the plate but is surprisingly simple to execute, making you look like a grill master with minimal stress.

We hope this recipe becomes a new favorite in your outdoor cooking rotation. Whether it is a weeknight dinner or a special gathering, the combination of savory pork, tart apple, and sweet mustard is a crowd-pleaser that transcends seasons. Fire up the grill, gather your friends, and enjoy the delicious taste of Scandinavia right in your own backyard.