1/2 c. bourbon (bourbon is optional, may substitute 2 Tbsp. cider vinegar) 1/2 c. honey 1/2 c. mustard 1 tsp. dried tarragon 3-4 sweet potatoes, cut into 24, 1" cubes 1 1/2 lb. pork in 1" cubes 4 medium ripe unpeeled peaches, pitted and quartered (may substitute pineapple chunks) 4 green peppers, each cut into 8, 2" pieces olive oil for grilling
What to do:
1. Mix first four ingredients in a bowl; stir well and set aside. 2. Steam or boil sweet potatoes until crisp-tender. 3. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 onion pieces alternately onto each of eight 10" skewers. 4. Brush kabobs with honey mixture. 5. Lightly oil grill. Grill kabobs over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
