Remove the rosemary leaves from the bottom part of the sprig, leaving about 2-3 inches of leaves at the top. Reserve the leaves for the sauce.
In a large bowl place the cubed pork.
In a small bowl combine the EVOO, garlic, stone ground mustard, dijon, chopped rosemary, maple syrup, salt, pepper and cayenne. Mix together. Pour half of the marinade over the pork, saving the other half for drizzling. Toss to coat. Let marinate while you heat up your grill pan.
Bring a large grill pan up to heat over medium.
Once the grill pan is hot, skewer the pork cubes onto the stripped rosemary sprigs, about 5-6 cubes per sprig. Cook 3-4 minutes per side until charred, tender and cooked through.
To serve place the skewers on a large platter or board and drizzle with the remaining marinade.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell