2 T. cider vinegar
1/2 c. honey
1/2 c. mustard
1 t. thyme
3 sweet potatoes, cut into 1-inch cubes
1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
4 medium apples, cored & cut into 8 pieces
4 green pepper, cut into 2-inch pieces
2 yellow onion, cut into 2-inch pieces
Mix first four ingredients in a bowl; stir well and set aside. Steam or boil sweet potatoes until crisp-tender. Thread pork, potatoes, apples, peppers and onions alternately onto 8 skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-high heat for 5 minutes on each side, basting occasionally with glaze.
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Tips: I don't make kabobs very often but I am always looking for something new to do when I find a large pork tenderloin on sale. Be careful not to overcook these kabobs. When I made these, the meat did not look like it was getting cooked so I left the kabobs on a bit too long and the meat was dry. Try sticking a meat thermometer in a piece of pork to see if the meat is at 160 degrees. The vegetables were a great compliment to the meat. I also shared this recipe at Designs by Gollum' Foodie Friday.
Recipe adapted from TheOtherWhiteMeat.com