Thursday, June 16, 2011

Mustard Bourbon Kabobs

Ok, here it is! If your hubby loved the Mock Fillet Mignon, he will love these! The tangy and subtly sweet blend of mustard and bourbon (or apple cider) in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. I believe I got this recipe from Taste of Home magazine? Either way, thank you Barbara White from Katy, TX!!

Mustard Bourbon Kabobs


6 Tbsp brown sugar
6 Tbsp Dijon mustard
3 Tbsp bourbon or apple cider (I used apple juice)
3 Tbsp reduced-sodium soy sauce
1 pork tenderloin (1 lb) cut into 3/4-in cubes


In a small bowl, combine the brown sugar, mustard, bourbon (or apple cider/juice) and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

If grilling the pork, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in from the heat for 8-10 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

*Tip: If you let them sit 8 hours or more, would probably taste incredible, but I thought they were pretty awesome just after 1 hour of marinade. I also basted mine with leftover sauce just before serving.

I have the nutrition facts since I tore this one out of a magazine.

Nutrition Facts:

1 kabob equals 172 calories, 4 g fat (1g saturated fat), 63 mg cholesterol, 355 mg sodium, 8g carbohydrate, 0 fiber, 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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