• 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes,
  • 4 sweet potatoes 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 onion, each cut into 4 two-inch pieces,
  • Olive oil for grilling,
  • 1/2 cup bourbon,
  • 1/2 cup honey,
  • 1/2 cup mustard,
  • 1 tsp dried tarragon,
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MAIN DISH

Honey Pork Tenderloin Kabobs

Instructions

Mix glaze ingredients (bourbon, honey, mustard, tarragon) in a bowl; stir well and set aside. 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 10-inch skewers. Brush kabobs with glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4