Can you believe our grilling days are numbered?? I mean, I know you can grill anytime of the year, but really our days for grilling outside in the nice, warm weather are coming to a close. Unless you’re lucky and have beautiful weather year-round. In that case, I’d love to do a switcheroo with you like Cameron Diaz and Kate Winslet do in “The Holiday” in the dead of winter mmmmkaythankssss.

The surefire sign that the fun cookout days will soon be over is kids have been out getting school stuff. CRAZAY! So that just means we have to grill as much as possible while we still can. And there’s no better time to grill then after getting drunk. Getting your PORK drunk I mean. Because getting hammered and then attempting to operate a grill is never a good idea. Especially if you intend to keep your eyebrows. Or hair. Or maybe even skin. But your pork? It’s perfectly acceptable to invite it to the party and keep spiking its punch. Because drunken pork is DELICIOUS. These Drunken Pork Kebabs are proof. The juicy, tender pork medallions are paired with sweet red bell peppers and red onions and drizzled with an AMAZING sweet and tangy sauce. So celebrate what’s left of summer with the best pork kebabs on the planet. By the way, that’s these. 😉



Drunken Pork Kebabs Save Print Prep time 20 mins Cook time 12 mins Total time 32 mins Author: Erin (adapted from Cuisine Tonight Grilling) Recipe type: Dinner, Grilling Serves: 5-6 kebabs Ingredients SAUCE:

3 Tbsp butter

1 medium yellow onion, diced

¾ cup ketchup

½ cup orange juice

½ cup apple cider vinegar

½ cup bourbon, rum, or brandy

⅓ cup brown sugar

¼ cup molasses

2 Tbsp Worcestershire sauce

Salt and pepper, to taste

KEBABS:

2 pork tenderloins, trimmed and cut into 3-inch cubes

1 large red onion, cut into large chunks

1 red bell pepper, cut into large chunks Instructions Preheat grill to medium-high. Place a 4-inch thick strip of foil on grill, closest to you. The foil will keep your skewers from burning and make it so you can touch the ends of the skewers without them getting too hot. In a saucepan over medium heat, saute onion in butter until soft. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, Worcestershire, salt, and pepper. Bring to a boil, reduce to a simmer, and cook 10 minutes. Remove from heat and cool slightly. Using a hand blender (or a regular blender), puree the sauce. Set 1 cup sauce aside for serving. Thread pork, bell pepper, and red onion on double skewers and season with salt and pepper. Grill kebabs 4 minutes on one side and then baste with some of the remaining sauce. Turn kebabs again and grill 4 more minutes. Baste again and cook for an additional 4 minutes, or until internal temperature reaches 145 degrees. Serve with reserved sauce. 3.3.3077

For more tips on how to grill kebabs, check out this handy infographic!



Source: Fix.com