Pork Skewers
with banana sweet potatoes

  • Makes 4 servings
  • Total time: 30 minutes

Pork loin is often confused with pork tenderloin, but they're not the same cut. Pork loin is larger and has a bit more fat than tenderloin.


Banana Sweet Potatoes:

  • 2 lb. sweet potatoes, peeled, cubed
  • 1 banana, peeled, cubed
  • ¼ cup fresh orange juice
  • 2 T. minced jalapeño
  • Salt and pepper to taste

Pork Skewers:

  • ½ cup apple jelly
  • lb. boneless pork loin, trimmed*
  • 1 t. brown sugar
  • 1 t. chili powder
  • 1 t. salt
  • ½ t. black pepper
  • ¼ t. cayenne
  • 2 T. olive oil


Boil sweet potatoes in lightly salted water until tender, about 15 minutes. Drain and return potatoes to the pan; off heat, add banana, orange juice, and jalapeño. Mash coarsely with a potato masher, season with salt and pepper, cover, and keep warm.

Place jelly in a heat-resistant bowl and melt in a microwave. Preheat oven to 400°; cut pork loin into 1½-inch chunks.

Combine brown sugar, chili powder, salt, pepper, and cayenne in a bowl; add pork, toss to coat, then thread 2 or 3 pieces of pork onto each of 8 skewers. Preheat oil in a grill pan over medium-high. Brown pork skewers on all sides, then brush meat with melted jelly and transfer pan to the oven. Roast skewers until pork is cooked through, about 5 minutes. Serve with banana sweet potatoes.