Drunken Pork Kebabs with Maque Choux

By lorik

Ingredients

• For Pork:
• 3 Tbsp unsalted butter
• 1 cup onion, diced
• 3/4 cup ketchup
• 1/2 cup orange juice
• 1/2 cup apple cider vinegar
• 1/2 cup bourbon
• 1/3 cup brown sugar
• 1/4 cup molasses
• 2 Tbsp Worcestershire sauce
• Salt and pepper to taste
• 2 pork tenderloins, trimmed, cut into 3" cubes (about 3 lbs)
• 1 large red onion, cut into 1 1/2" thick half moon rings
• For Maque Choux:
• 4 slices thick-sliced bacon, diced
• 3/4 cup red bell pepper, diced
• 1/2 cup onion, diced
• 1/4 cup dry sherry
• 4 cups fresh corn kernels
• 1 cup heavy cream
• 1 tsp Tabasco
• 1/2 cup scallions, thinly sliced
• Salt and pepper to taste

Details

Servings 4
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Lay a strip of heavy duty aluminum foil on top of grill grates closest to you to protect the end of wooden skewers (if using). Soak wooden skewers in water for at least 30 minutes.

Preheat grill to medium high.

Saute onion in butter in a saucepan over medium heat until soft, 4-5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, Worcestershire, salt, and pepper. Bring to a boil, reduce to a simmer and cook 10 minutes. Cool slightly, then puree in a blender or with a hand blender. Reserve half of the sauce for serving.

Thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs 3-4 minutes on 1 side, baste with remaining sauce, then turn, grill 3-4 minutes. Baste again, and cook until pork reaches an internal temperature of 140, about 4 minutes more. Let rest 5 minutes before serving with reserved sauce.

Per Kebab: 723 calories, 25% calories from fat, 20g total fat, 40g carbs, 780mg sodium, 1g fiber, 73g protein

For Maque Choux:
Saute bacon in a large saute pan over medium heat until crisp; pour off all but 1 tbsp drippings. Add bell pepper and onion and cook until soft, about 5 minutes. Deglaze with sherry until nearly evaporated, scraping up bits from bottom of pan. Stir in corn, cream, and Tabasco, and simmer until thickened, 3-4 minutes. Season with salt and pepper, then stir in scallions.

Per 1/2 cup: 270 calories, 21% calories from fat, 21g total fat, 18g carbs, 187g sodium, 3g fiber, 6g protein