Grilled pork and peach kebabs

I grew up in a household where we didn't eat much pork. Not for health reasons, not for religious reasons, for no good reason whatsoever. When I look back and see how many pork recipes I've posted on the blog, it makes me think I'm making up for lost time.

I love any kind of meat paired with fruit, especially fruit which I'm allergic to in raw form, like peaches. When I came across a recipe for skewers that combined pork and peaches, I knew I had to get them onto the dinner table pronto.

To make, cut two 1 lb pork tenderloins into large pieces. Quarter 8 peaches.

In a bowl, combine 1/2 cup maple syrup, 3 T grainy mustard, 1 T chopped rosemary, 1 T chopped thyme, 2 tsp chili lime pepper and 1 tsp salt. Add the pork and peach pieces to the marinade. 

Skewer the meat and fruit pieces onto wooden skewers (pre-soaked). BBQ or bake over medium heat, basting with remaining sauce until meat is cooked through.

The original recipe calls for cilantro as a garnish but I left it out.

Variations:

Substitute chicken for pork.

Substitute apple for peaches. 

  

 Recipe source: LCBO BBQ Central