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Honey Pork Tenderloin Kabob

Ingredients

  • ½ cup bourbon* or 2 tablespoons cider vinegar
  • ½ cup honey
  • ½ cup mustard
  • 1 teaspoon dried tarragon
  • 3 to 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 bell peppers, each cut into 8 two-inch pieces
  • 8 yellow onions, each cut into 4 two-inch pieces
  • Olive oil, for grilling

* Bourbon is optional and can be substituted with 2 tablespoons cider vinegar.

Instructions

Makes: 4 servings

Method: Direct grilling

Equipment: Flexible Skewers

  1. Set the EGG for direct cooking at 400ºF/204ºC.
  2. In a bowl, mix the bourbon (or cider vinegar), honey, mustard, and tarragon. Stir well and set the glaze aside.
  3. Grill, steam, or boil the sweet potatoes until crisp-tender.
  4. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces, and 4 onion pieces alternately onto each of eight Flexible Skewers.
  5. Brush the kabobs with the honey glaze mixture and lightly oil the cooking grid.
  6. Grill for 5 minutes on each side or until thoroughly cooked, basting occasionally with the glaze.

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