Honey Pork Tenderloin Kabobs

Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

Ingredients

• 1/2 cup bourbon* or 2 tablespoons cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon
• 3 or 4 sweet potatoes, cut into 24 (1 inch) cubes
• 1 1/2 pounds pork tenderloin, cut into 24 (1 inch) cubes
• 4 medium ripe peaches, unpeeled, pitted and quartered
• 4 green bell peppers, each cut into 8 (2 inch) pieces
• 8 yellow onion, each cut into 4 (2 inch) pieces
• Olive oil, for grilling

Instructions

1. Mix first four ingredients in a bowl; stir well and set glaze aside.
2. 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 8 (10 inch) skewers. Brush kabobs with honey glaze mixture.
3. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Notes

* Bourbon is optional, can substitute 2 tablespoons cider vinegar.

Nutrition

Per serving: Calories: 640 calories Protein: 42 grams Fat: 12 grams Sodium: 290 milligrams Cholesterol: 110 milligrams Saturated Fat: 3 grams Carbohydrates: 77 grams

Attribution

Recipe and photo used with permission from: National Pork Board