Drunken Pork Kebabs

By Nanatimesthree

Tender and very tasty!!

Ingredients

• For the sauce, cook:
• 1 cup diced onions
• 3 tablespoons unsalted butter
• 3/4 cup ketchup
• 1/2 cup each orange juice, cider vinegar, and bourbon
• 1/3 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons W-sauce
• Salt and black pepper to taste
• For the kebabs, thread:
• 2 pork tenderloins (1 1/2 pounds each), trimmed and cut into
• three-inch cubes
• 1 large red onion, halved and sliced 1 1/2 inches thick

Preparation

Step 1

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 W-sauce. Season with salt and pepper. Bring sauce to a boil, reduce to a simmer, and cook 10 minutes; let cool slightly, then puree with a blender. Reserve half the sauce for serving.

For the kebabs, thread pork cubes and red onion on double skewers; season with salt and pepper. Place a strip of foil on grill to protect skewers. Preheat grill to medium-high, then brush with oil. Grill kebabs, covered, 3-4 minutes on one side. Baste 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 degrees, about 4 minutes more. Let kebabs rest 5 minutes before serving with reserved sauce.