Steps

• 1

  Combine the diced pork with the salt and toss, then refrigerate overnight if possible. If that's not an option, salt at least two hours in advance.

• 2

  One hour before cooking, remove the pork from the refrigerator. Soak 8 wood skewers in water for 30 minutes so they do not burn on the grill. After the skewers have soaked, toss the meat with the tablespoon of olive oil.

• 3

  Thread equal amounts of meat on the skewers.

• 4

  When ready to cook, set Traeger temperature 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 5

  To make the Brown Butter Sauce: In a large skillet over medium-low heat, heat the butter until it begins to turn brown and emit a nutty fragrance, about 5 minutes. Immediately add the oil, then add the garlic and a pinch of salt.

• 6

  Cook until fragrant, about 1 minute. Stir in the lemon zest and juice, currants, and capers. Cook until the sauce has reduced slightly and the lemon juice mellows, about 2 minutes. Stir in the pine nuts and mint. Set aside while the pork cooks.

• 7

  Place the skewers on the grill over high heat and cook for 1 minute on each side until seared.

  425 ˚F / 218 ˚C

  00:02

• 8

  Reduce Traeger temperature to 300°F and continue to cook for 8 to 10 minutes, until the pork is cooked through but still juicy.

  300 ˚F / 149 ˚C

  00:10

• 9

  Allow the skewers to rest for 5 minutes before serving.

• 10

  If desired, place skewers on a bed of arugula or mixed baby greens. Drizzle skewers with some of the butter sauce and serve with the remaining sauce. Enjoy!