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 the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
If grilling the pork, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until juices run clear, 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 the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. If grilling the pork, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until juices run clear, 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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