Shelly's Recipe

HONEY PORK TENDERLOIN KEBABS

Category: Kabobs/Kebobs/Skewers

3 to 4 sweet potatoes
1 1/2 pounds pork tenderloin
4 medium ripe peaches
4 green peppers
8 small to medium yellow onions
1/2 cup bourbon (or 2 tbsp cider vinegar)
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried tarragon
Olive oil

Preheat grill to medium. Bring a pot with 2 quarts of hot tap water to a boil. Peel sweet potatoes and cut into 24 (1-inch) cubes. Add to boiling water and boil until crisp-tender. Drain.

While sweet potatoes cook: Cut pork into 24 (1-inch) cubes. Halve peaches, remove pits and cut each half in half. Remove seeds and membranes from peppers and cut each into 8 (2-inch) pieces. Peel onions and cut each into 4 (2-inch) pieces. Mix bourbon, honey, mustard and tarragon in a bowl; stir well.

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 kebabs 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