Honey Mustard Nectarine Pork Kabobs Recipes

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

Steps:

• Preheat grill to medium-hot.
• Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside.
• Steam or boil sweet potatoes until crisp-tender.
• Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers.
• Brush kabobs with honey mixture.
• Lightly oil grill.
• Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F).
• Serve kabobs on a bed of seasoned rice.

Steps:

• In a large bowl mix the first six ingredients and stir in pork pieces.
• Marinate at least 1 hour, longer if possible.
• Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey.
• Enjoy!