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Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana
This recipe is:
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Originally published as Peanutty Pork Kabobs in Quick Cooking July/August 1999, p29
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Reviewed on Dec. 08, 2011 by snowbob
If your grill has four burners, turn all of them on. When heated, turn the two middle burners off, leaving the outside burners on high. Grill the kabobs over the middle burners to allow meat to be tender.
Reviewed on Mar. 20, 2011 by loriborgen
This was wonderful.
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