Honey Pork Tenderloin Kabobs Print this recipe

Ingredients

• 1 teaspoon dried tarragon
• 1½ pounds pork tenderloin, cut into 24 one-inch cubes
• 3–4 sweet potatoes, cut into 24 one-inch cubes
• 4 green peppers, each cut into 8 two-inch pieces
• 4 medium ripe peaches, unpeeled, pitted and quartered
• 8 yellow onions, each cut into 4 two-inch pieces
• Olive oil, for grilling
• ½ cup bourbon OR 2 tablespoons cider vinegar*
• ½ cup honey
• ½ cup mustard

Instructions

1. 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.
2. * Bourbon is optional, can substitute 2 tablespoons cider vinegar

Credit

1. The National Pork Board