HONEY PORK TENDERLOIN KABOBS ON THE BIG GREEN EGG
Ingredients:
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 one inch cubes
1½ pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green bell peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
Olive oil, for grilling
Method
Set the EGG for direct cooking at 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 Big Green Egg FireWire Flexible 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
RECOMMENDED Big Green Egg EGGcessories:
FireWire® Flexible Skewers, set of 2 - FW
Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate in bags and then transfer to the EGG without handling the food twice. The pointed ends stay cool and allow you to easily turn or remove food from the EGG.