Pork Kebabs with Peach Melba Sauce |
Author: Janelle
Sauce
- 1 clove of garlic, minced
- 3 tablespoons onion, minced
- 1 teaspoon of extra virgin olive oil
- Peaches (frozen or refrigerated), cut into small chunks (about 4 oz)
- ¼ cup peach juice or nectar
- 2 tablespoons peach jam
- 2 teaspoons cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes
- salt to taste
- ½ cup fresh raspberries
Kebabs
- Pork tenderloin, about 12 oz
- 2 medium red onions
- Extra virgin olive oil
- Freshly ground pepper and salt
- First, make the sauce. In a medium saucepan, cook onions and garlic over medium heat for about 5 minutes or until softened.
- Add peaches, peach juice, peach jam, lemon juice, thyme, Dijon mustard and red pepper flakes. Bring to a simmer and cook for about 7-8 minutes until the sauce has thickened. Season to taste with salt.
- Up to this point, the sauce can be made in advance and kept in the refrigerator until ready to use. Let sauce cool. Reserve ¼ cup of sauce (this will be used to marinade the kebabs on the grill later).
- Put remaining sauce into a small bowl and, once cooled, stir in fresh raspberries.
- Next, prepare the kebabs. Trim the pork tenderloin to remove any excess fat.
- Cut pork into about 10 chunks. Cut red onion into chunks (about 2″). Thread the skewers by alternating the meat with the red onion.
- Heat up your grill. Grill kebabs on all sides until a meat thermometer reaches 145 degrees F. Towards the end, baste with reserved ¼ cup of sauce.
- Remove kebabs from grill and serve with remaining peach melba sauce.
Recipe by the chic brûlée at https://thechicbrulee.com/2013/07/01/pork-kebabs-with-peach-melba-sauce/
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