Molasses-Balsamic Pork Kabobs With Green Apples and Peppers

Southern Living
Makes 4 to 6 servings


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8 (12-inch) wooden or metal skewers
1 (1.5-lb.) package pork tenderloin, trimmed and cut into 1 1/2-inch pieces
1 Granny Smith apple, cut into eighths
1 large red bell pepper, cut into 1-inch pieces
2 medium-size red onions, cut into eighths
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 cup molasses
1/4 cup balsamic vinegar


Prep: 20 Minutes
Soak: 30 Minutes
Grill: 18 Minutes

1. Soak wooden skewers in water 30 minutes.

2. Preheat grill to 350° to 400° (medium-high). Thread pork and next 3 ingredients alternately onto skewers, leaving 1/4 inch between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.

3. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.

Created date

September 2008