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HONEY PORK TENDERLOIN KABOBS ON THE BIG GREEN EGG
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
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
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