Shelly's Recipe

BOURBON-GLAZED PORK KEBABS

Category: Kabobs/Kebobs/Skewers

1 cup diced onion
3 tbsp unsalted butter
3/4 cup ketchup
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/2 cup bourbon
1/3 cup packed brown sugar
1/4 cup molasses
2 tbsp Worcestershire sauce
Kosher salt and black pepper to taste
2 pork tenderloins, trimmed and cut into 3-inch cubes (24–32 oz.)
1 large red onion, cut into 1 1/2-inch thick half-moon rings

Soak eight 10-inch wooden skewers in water for 30 minutes. Preheat grill to medium-high heat. Brush grill rack with oil.

Saute diced onion in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, Worcestershire, salt, and pepper. Bring mixture to a boil, reduce to a simmer, and cook 10 minutes. Let sauce cool slightly, then puree with a hand blender; set aside half the sauce for serving.

Thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs, covered, on one side for 3–4 minutes, baste with remaining sauce, then turn kebabs and grill 3–4 minutes more. Baste kebabs again and cook until pork reaches an internal temperature of 145 degrees, about 4 minutes more. Remove kebabs from grill; let them rest 5 minutes before serving with reserved sauce.