1-1/2 pounds pork tenderloin, cut into 24 one-inch cubes
1/2 c. bourbon*
1/2 c. honey
1/2 c. mustard
1 tsp. dried tarragon
3-4 sweet potatoes, each cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
Olive oil


Mix first four ingredients 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 the internal temperatures reaches 155 degrees F, basting occasionally with glaze.

* Bourbon is optional, can substitute 2 tablespoons cider vinegar


4 servings


Calories: 640, Fat: 12g, Saturated Fat: 3g, Cholesterol: 110mg, Sodium: 290g, Carbohydrates: 77g, Protein: 42g

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