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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup bourbon
- 2 Tbsp. cider vinegar
- 1/2 cup honey
- 1/2 cup mustard
- 1 tsp. dried tarragon
- 4 sweet potatoes (cut into 24 one-inch cubes)
- 1 1/2 lb. pork tenderloin (cut into 24 one-inch cubes)
- 4 peaches (medium ripe, unpeeled, pitted and quartered)
- 4 green bell peppers (each cut into 8 two-inch pieces)
- 8 yellow onion (each cut into 4 two-inch pieces)
- olive oil (for grilling)
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Directions
- Mix first four ingredients in a bowl; stir well and set glaze 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 honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium520mg22% |
| Potassium1990mg57% |
| Protein44g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate103g34% |
| Dietary Fiber15g60% |
| Sugars63g |
| Vitamin A390% |
| Vitamin C210% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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