T finely grated orange zest
c fresh orange juice (from 1 orange)
garlic cloves, finely chopped
T coarsely chopped fresh thyme plus sprigs for garnish
T Dijon mustard
Coarse salt and freshly ground pepper
c extra-virgin olive oil
lb pork tender, cut into 1½ inch cubes.
Whisk together orange zest and juice, garlic, thyme, mustard, 1 teas salt and 1/2 teas pepper in a large bowl. Whisking constantly, pour in oil in a slow steady stream, whisk until emulsified. Add pork, toss to coat, Cover bowl with plastic wrap and let port marinate at least 20 minutes at room temperature. Heat grill to medium high. Thread 5 or 6 cubes of pork onto each of four skewers (discard marinade); season with salt and pepper. Grill pork, turning occasionally, until cooked through and lightly charred, about 12 minutes. Garnish with thyme sprigs and orange wedges.