Pork Kabobs with Barbecue Sauce
Yield
servingsPrep
25 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
|
|
| 1 | x |
barbecue sauce
chile |
*
|
| 1 ½ | cups |
tomato purée (passata)
|
|
| ¾ | cup |
onions
finely chopped, medium |
|
| ¼ | cup |
molasses
|
|
| 2 | tablespoons |
red wine vinegar
or cider vinegar |
|
| 2 | tablespoons |
pickled jalapenos
hot, finely chopped |
*
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | each |
garlic cloves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
|
|
| 1 | x |
barbecue sauce
chile |
*
|
| 355 | ml |
tomato purée (passata)
|
|
| 177 | ml |
onions
finely chopped, medium |
|
| 59 | ml |
molasses
|
|
| 3E+1 | ml |
red wine vinegar
or cider vinegar |
|
| 3E+1 | ml |
pickled jalapenos
hot, finely chopped |
*
|
| 15 | ml |
tomato paste
|
|
| 15 | ml |
dijon mustard
|
|
| 2 | each |
garlic cloves
finely chopped |
|
Directions
Prepare Chile Barbecue Sauce.
Trim fat from pork tenderloin. Cut pork into 1½ inch cubes.
Mix pork and 1¼ cups of the sauce in large glass or plastic bowl.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Cover and refrigerate remaining sauce. Set oven control to broil.
Thread pork on six 10-inch skewers.
Spray broiler pan rack with nonstick cooking spray.
Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn.
Brush with ¼ cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink.
Serve with remaining sauce over steamed cabbage if desired.
6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.
CHILE BARBECUE SAUCE: Heat all ingredients to boiling over medium heat; reduce heat to medium-low.
Cook uncovered 15 minutes, stirring occasionally
