While bacon and sausage are more typical brunch fare, pork tenderloin with maple and rosemary cooks quickly, without splattering, and is perfect for nibbling when served on a stick.
Photography and food styling by Tracey Kusiewicz. Prop styling by Nicole Sjostedt.
2 pork tenderloins
About 20 wooden skewers
1/3 cup pure maple syrup, plus extra for brushing
2 tbsp lemon juice
2 tbsp grainy Dijon mustard
2 tbsp canola or olive oil
2 sprigs fresh rosemary, finely chopped (discard stems)
1/2 tsp salt
Fresh or frozen (thawed) whole cranberries
Fresh rosemary, for garnish
Cut pork tenderloins in half widthwise, then into 1/2-inch strips lengthwise. Put into a sealable baggie along with the marinade ingredients; knead bag a bit to combine everything, then stash in fridge for at least an hour, or overnight. Soak some bamboo skewers for at least 10 minutes.
When ready to cook, preheat broiler. Thread pork onto the skewers, skewering a cranberry after each turn so that meat is winding back and forth around the berries in an S shape. Place on a parchment-lined sheet and broil for 7 to 10 minutes, or until just cooked through. Brush with maple syrup while still warm. If you like, serve on a bed of rosemary springs, just to look nice and add aroma. Makes about 1 1/2 dozen satay.