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