Friday, July 8, 2011

Grilled Pork Tenderloin Kabobs

recipe image

Honey Pork Tenderloin Kabobs


½ cup bourbon OR 2 tablespoons cider vinegar*** to save on calaries
½ cup honey
½ cup mustard
1 teaspoon dried tarragon
3–4 sweet potatoes, cut into 24 one-inch cubes
1½ pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
Olive oil, for grilling


Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

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