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
Peanutty Pork Kabobs Recipe photo by Taste of Home
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces
In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally.
Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.