Peach And Pork Kabobs Recipes
GEORGIA PEACH GRILLED PORK KABOBS
Make and share this Georgia Peach Grilled Pork Kabobs recipe from Food.com.
Provided by Julesong
Categories Pork
Time 5h21m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make marinade by combining all ingredients in a bowl.
- (Can be refrigerated for up to 2 months).
- GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
- Simmer until thickened about 4 minutes.
- (Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
- Drain pork and discard the marinade.
- Cut 3 firm fresh peaches into pieces.
- Thread pork with peaches on 6 metal or bamboo skewers.
- Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
- Brush with glaze during the last 5 minutes of cooking.
- Boil any leftover glaze in saucepan for 1 minute.
- Serve glaze on the side.
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- Cut the tenderloin into 1 - 1 ½-inch chunks. Cut each peach in half, discard pit, and cut into 5 or 6 slices each. Cut the onion into 1 - 1 ½-inch square pieces.
- Thread onto skewers, alternating ingredients to make 4 or 5 mixed kabobs. For mine, I did two sets of pork and peach for every piece of onion.
- In a small sauté pan over medium heat, melt the butter. Whisk in the flour and cook for 1 - 2 minutes until it darkens in color but does not burn. Whisk in the rest of the glaze ingredients and cook at a light boil while stirring occasionally until the mixture thickens enough to lightly coat a spoon, 5 - 10 minutes. Remove from heat.
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