Recipes

Drunken Pork-Kebabs

Cuisine: American

Type: Main Course

Serves: 4

Source:	Cuisine
Attributes:	Grill
Comments:
Serving Suggestions:

Ingredients:

Bourbon Sauce:

3 tbs. unsalted butter
1 cup onion, diced
3/4 cup ketchup
1/2 cup fresh orange juice
1/2 cup apple cider vinegar
1/2 cup Kentucky bourbon
1/3 cup brown sugar
1/4 cup molasses
2 tbs. Worcestershire sauce
Salt and freshly ground black pepper to taste

Pork Kabobs:

2 pork tenderloins, trimmed, cut into 2" lengths (about 3 lb)
1 large red onion, cut into 1-1/2"-thick half-moon rings

Instructions:

1. Soak bamboo skewers in water.

2. Prepare the sauce. Sauté onion in butter in a saucepan over medium heat until soft, 4-5 minutes. Stir in the ketchup, orange juice, vinegar, bourbon, sugar, molasses, Worcestershire sauce, salt and pepper.

3. Bring to a boil, reduce to simmer, and cook 10 minutes. Cool slightly, then puree with a hand blender; divide in half.

4. Prepare a barbeque to medium-high heat.

5. Thread pork slices and red onion on double bamboo skewers; season with salt and pepper.

6. Grill the kebabs 3-4 minutes on 1 side, baste with sauce, then turn and grill 3-4 more minutes, basting the second side. Baste and turn gently every minute or so until the internal temperature reaches 145° F, about 4 or 5 additional minutes. Remove and let rest 5 minutes before serving with the reserved sauce.

7. Serve over Maque Choux

Related recipes:

Maque Choux