Mustard Bourbon Kabobs Recipe

3 1
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Mustard Bourbon Kabobs Recipe

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3 1
Publisher Photo
You’ll love the tangy and subtly sweet blend of mustard and bourbon in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. Barbara White - Katy, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Cook time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Cook time: 20 min.

Ingredients

  • 6 tablespoons brown sugar
  • 6 tablespoons Dijon mustard
  • 3 tablespoons bourbon or apple cider
  • 3 tablespoons reduced-sodium soy sauce
  • 1 pork tenderloin (1 pound), cut into 3/4-inch cubes

Directions

In a small bowl, combine the brown sugar, mustard, bourbon and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until tender, turning and basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Mustard Bourbon Kabobs in Healthy Cooking February/March 2010, p45

Nutritional Facts

1 each: 172 calories, 4g fat (1g saturated fat), 63mg cholesterol, 355mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 6 tablespoons brown sugar
  • 6 tablespoons Dijon mustard
  • 3 tablespoons bourbon or apple cider
  • 3 tablespoons reduced-sodium soy sauce
  • 1 pork tenderloin (1 pound), cut into 3/4-inch cubes
  1. In a small bowl, combine the brown sugar, mustard, bourbon and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until tender, turning and basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Mustard Bourbon Kabobs in Healthy Cooking February/March 2010, p45

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