Honey Pork Tenderloin
Ingredients
*Bourbon is optional; can substitute 2 tablespoons cider vinegar.
Instructions
Mix bourbon, honey, mustard and tarragon in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces and four 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 meat reaches (on a meat thermometer) an internal temperature of 160° F for medium doneness, basting occasionally with glaze.
Ingredients
| 1 1/2 pounds Good Nature pork tenderloin, |  | 1/2 cup bourbon* |
| cut into 24 one-inch cubes | | 1/2 cup honey |
| 3 to 4 sweet potatoes, cut into 24 | | 1/2 cup mustard |
| one-inch cubes | | 1 teaspoon dried tarragon |
| 4 medium ripe unpeeled peaches, | | 8 yellow onions, each cut into |
| pitted and quartered | | 4 two-inch pieces |
| 4 green peppers, each cut | | Olive oil for grilling |
| into 8 two-inch pieces | |
*Bourbon is optional; can substitute 2 tablespoons cider vinegar.
Instructions
Mix bourbon, honey, mustard and tarragon in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces and four 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 meat reaches (on a meat thermometer) an internal temperature of 160° F for medium doneness, basting occasionally with glaze.
