Pork Kabobs with Barbecue Sauce

Cuisine: Southwestern

Category: meat

Servings: 6


1 1-1/2-pound pork tenderloin
Chile Barbecue Sauce

1-1/2 cups tomato puree
3/4 cup finely chopped onions (about
1-1/2 medium)
1/4 cup molasses
2 tablespoons red wine vinegar or
cider vinegar
2 tablespoons finely chopped pickled
hot chiles
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped


Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce. Set oven control to broil. Thread pork on six 10-inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired. 6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. CHILE BARBECUE SAUCE Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.

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