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

Cooking Directions Icon

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.

How would you celebrate 50 years of pork-style?

Have you heard the news? The Nebraska Pork Producers Association will be 50 years young in 2011 and it’s going to be a year-long celebration of service to Nebraska’s pork producers, pork industry, allied members and consumers! To honor this special milestone, NPPA is “amping” up its annual events like Ribs and Bibs, Pork Industry Day and Ribfest, but we’re also celebrating with a One Big Night on September 24, 2011 at the Stone Creek Event Center in McCool Junction.

We’ve already held a 50th Anniversary Logo contest and selected a winner – 13-year-old Taven Zelnio of Lincoln, Neb. 50th anniversary logoZelnio entered the contest after searching the web for local contests and knew that he had what it takes to compete in the 50th Anniversary Logo Contest. The logo incorporates the current Nebraska Pork Producers Association logo while highlighting the service the association has provided over the years.

“This experience was good practice for if I ever decide to follow in my father’s footsteps, and work for a publishing company,” Zelnio said. “I’ll use my winnings to save up for college so that I can achieve whichever career I pursue.” Zelnio’s father leads a small publishing company.

However, NPPA wants to get even more involvement through its year-long celebration. If you could attend the ultimate 50th Anniversary Celebration, how would you celebrate? What creative and cost-effective pork-style celebration would top off the event of the year? NPPA wants to hear your ideas on this once-in-a-lifetime opportunity for the association and Nebraska’s pork producers. What could “amp” up an annual event like Pork Industry Day or the Capital City Ribfest?! Let NPPA know your thoughts by leaving a comment or sending NPPA an e-mail to nppa@nepork.org.

NPPA celebrates National Pork Month

Southwest Spiced Roast Pork Tenderloin

The Southwest Spiced Roast Pork Tenderloin is ranked one of the highest healthy recipes and it only takes 30 minutes to cook.

The Nebraska Pork Producers Association is joining swine producers from across the nation during October to celebrate National Pork Month. October was selected as the pork month because this is the time of the year when the most hogs are traditionally marketed.

Pork is the most widely eaten meat in the world, accounting for about 38 percent of meat production worldwide, although consumption varies widely from place to place. Despite religious restrictions on the consumption of pork and the prominence of beef production in the West, pork consumption has increased for thirty years, both in actual terms and in terms of meat-market share.

October Pork Month serves as a reminder to Americans that pork is a great product, and producers have made a long-term commitment to responsible pork production through its We CARE initiative. During October and throughout the entire year, pork producers invest in the Pork Checkoff to support innovative promotions, research and consumer information programs.

As consumers show greater interest in learning where their food comes from, the well-being of the animals raised by pork producers has come to the forefront and pork producers across the nation have responded. Pork Producers have invested their checkoff dollars to develop programs and educational materials to help them care for their animals in a manner that promotes animal well-being and allows them to provide consumers at home and abroad with safe, wholesome food.

And the safe, wholesome  pork is not just for National Pork Month, but great for other celebrations throughout the year. If you need recipe ideas for the perfect Easter ham, barbecue ribs for tailgating, a pulled pork sandwich for graduation or you want to just eat a mouth-watering, nutritious pork meal, visit www.theotherwhitemeat.com.