Pork Kebabs with Peach Melba Sauce
Author: Janelle
  • 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
  • Pork tenderloin, about 12 oz
  • 2 medium red onions
  • Extra virgin olive oil
  • Freshly ground pepper and salt
  1. First, make the sauce. In a medium saucepan, cook onions and garlic over medium heat for about 5 minutes or until softened.
  2. 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.
  3. 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).
  4. Put remaining sauce into a small bowl and, once cooled, stir in fresh raspberries.
  5. Next, prepare the kebabs. Trim the pork tenderloin to remove any excess fat.
  6. Cut pork into about 10 chunks. Cut red onion into chunks (about 2″). Thread the skewers by alternating the meat with the red onion.
  7. 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.
  8. Remove kebabs from grill and serve with remaining peach melba sauce.
Recipe by the chic brûlée at http://thechicbrulee.com/2013/07/01/pork-kebabs-with-peach-melba-sauce/