Molasses-Balsamic Pork Kabobs With Green Tomatoes and Plums

Molasses-Balsamic Pork Kabobs With Green Tomatoes and Plums Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
The combination of savory and sweet flavors shines in this grilled pork kabob recipe featuring pork tenderloin, plums and green tomatoes basted in a mixture of balsamic vinegar and molasses.

Yield:

Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 18 Minutes
Soak: 30 Minutes

Ingredients

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

Preparation

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.

Molasses-Balsamic Chicken Kabobs With Green Tomatoes and Plums: Substitute 1 1/2 lb. skinned and boned chicken breasts for pork. Proceed with recipe as directed.

Molasses-Balsamic Turkey Kabobs With Green Tomatoes and Plums: Substitute 2 (3/4-lb.) turkey tenderloins for pork. Proceed with recipe as directed.

Molasses-Balsamic Pork Kabobs With Green Apples and Peppers: Substitute 1 Granny Smith apple, cut into eighths, and 1 large red bell pepper, cut into 1-inch pieces, for plums and green tomatoes. Proceed with recipe as directed.

Kurt Godshall, Shelbyville, Kentucky,

Southern Living

October 2008
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