Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli


Loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or boneless.


chopped parsley (For Serving)
1 pound pork loin (Roast Or Chops, Two 8 Ounce Pieces)
garlic salt (Sprinkle)
pumpkin pie spice (Sprinkle)
grapeseed oil
1 pound sweet potatoes (Bite Sized Cubes, 1/2 Inch Thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice


1If using wooden skewers soak them in water now.
2Pre heat the oven to 375 degrees F with the rack in the middle.
3Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
4Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
5Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
6Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
7For the pumpkin aioli: Mix all the ingredients together.
8Serve with tabouli, cous cous, rice or pasta.
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