Serves: 4

Cook Time: 10 Minutes

Smithfield Product: Fresh Pork

Ingredients

• 1-1/2 Smithfield pounds pork tenderloin, cut into 24 one-inch cubes
• 3-4 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
• Glaze:
• 1/2 cup bourbon or 2 T. cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon

Steps

Mix glaze ingredients 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.

Serving Suggestions

Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com