Recipe and photo courtesy of National Pork Board. For more information about pork, visit



½ cup bourbon* or 2 tablespoons cider vinegar

½ cup honey

½ cup mustard

1 teaspoon dried tarragon

3 to 4 sweet potatoes, cut into 24 x 2.5 cm cubes

680 g pork tenderloin, cut into 24 x 2.5 cm cubes

4 medium ripe peaches, unpeeled, pitted and quartered

4 green bell peppers, each cut into 8 x 5 cm pieces

8 yellow onion, each cut into 4 x 5 cm pieces

Olive oil, for grilling


Set the EGG for direct cooking at 204ºC/400ºF.

Mix first four ingredients in a bowl; stir well and set glaze aside. Grill, 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 skewers.

Brush kabobs with honey glaze mixture; lightly oil cooking grid. Grill for 5 minutes on each side or until thoroughly cooked, basting occasionally with glaze.

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

Makes 4 servings