Ingredients: |
Ingredients: 2 pork tenderloins, trimmed and cut into 3 inch cubes, about 3 pounds of meat...
1 large red onion, cut into 1 1/2 inch- thick half moon rings...
For the sauce, sauté
1 cup diced onion...
3 T unsalted butter...
3/4 cup ketchup...
1/2 cup each of orange juice, cider vinegar and bourbon...
1/3 cup brown sugar...
1/4 cup molasses...
2 T Worcestershire sauce...
Salt and pepper to taste...
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Directions: |
Directions:Preheat grill over medium- high flame...
Brush grill grate with olive oil...
Put foil along one side of grill, about 8 to 10 inches long, 2 inches wide...
Thread the pork and onion onto the skewers, using 2 skewers per, with alternating meat and onion...
You will have 4 double skewers total...
Sauté sauce
Sauté onion in butter over medium heat about 4 minutes, adding the ketchup, o j, vinegar,, bourbon, brown sugar, molasses and Worcestershire sauce, season with salt and pepper...
Bring to a boil, reduce to a simmer, cook 10 minutes...
Remove from burner and coolslightly, 4 minutes...
Using a hand blender, purée the mixture...
Set aside 1/2 the sauce....
Cooking kabobs
Grill kabobs 3 to 4 minutes with grill covered...
Baste kabobs and turn over and cook 3 more minutes, baste kabobs once more and turn for another 3 minutes, baste
And they should be done...
Check for doneness, using meat thermometer look for 150 degrees, if at 145 or higher, remove from grill and wait 5 minutes...
Place one set of skewers on each plate, should be 4 and use the remaining sauce for those who wish to add more to their meat...
Serve on plate over the maque choux
Enjoy!
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This recipe for Pork kabobs with bourbon sauce is from