Tenderloin Tuesday: Honey Pork Tenderloin Kabobs

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Times

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients Icon

Ingredients

1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 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 onion, each cut into 4 two-inch pieces
olive oil, for grilling

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Cooking Directions

New USDA Guidelines
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.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar


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Serving Suggestions

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.


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Nutrition

Calories: 640 calories
Protein: 42 grams
Fat: 12 grams
Sodium: 290 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 77 grams
 
Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.

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