Pork Kebobs with Bourbon Sauce

By lorik

While grilled pork is intrinsically good, the sauce will hit it out of the ballpark! This is just that type of sauce — sweet, smoky, sensational.

Ingredients

• FOR THE SAUCE, COOK:
• 1 cup diced onions
• 3 Tbsp. unsalted butter
• 3/4 cup ketchup
• 1/2 cup each fresh orange juice, cider vinegar, and bourbon
• 1/3 cup brown sugar
• 1/4 cup molasses
• 2 Tbsp. Worcestershire sauce
• Salt and black pepper to taste
• FOR THE KEBABS, THREAD:
• 2 pork tenderloins (11/2 lb. each), trimmed and cut into 3-inch cubes
• 1 large red onion, halved and sliced 11/2-inches thick

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Place a strip of foil on grill to protect skewers, then preheat grill to medium-high. Brush grill grate with oil.

For the sauce, cook onions in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar,
bourbon, brown sugar, molasses, and Worcestershire; season with
salt and pepper. Bring sauce to a boil, reduce to a simmer, and cook
10 minutes; let cool slightly, then purée with a handheld blender.
Reserve half the sauce for serving.

For the kebabs, thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs, covered, 3–4 minutes on one side. Baste kebabs with remaining sauce, then flip and grill 3–4 minutes
more. Baste kebabs again, flip, and continue cooking and basting
until an instant-read thermometer inserted into the centers registers
145°, about 4 minutes more. Let kebabs rest 5 minutes before
serving with reserved sauce.