Sweet and succulent peaches steal the show in this kabob-style take on Southern barbecued pork.
What You Need
Original recipe yields 6 servings
2 peaches, pitted, each cut into 6 wedges
1 Vidalia onion, cut into 6 wedges
1-1/2 lb. pork tenderloin, cut into 18 pieces
3/4 cup BULL'S-EYE Memphis Style Barbecue Sauce
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Let's Make It
Heat grill to medium-high heat.
Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternately with meat.
Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.
Substitute 24 fresh pineapple chunks (1-1/2 inch) for the peaches.
Using Firm Peaches
No need to worry if your peaches are firm - grilling will soften them perfectly!
If using wooden skewers, soak them in water for at least 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.