Other than chicken, pork is the most versatile meat in America.
Since it is so often on sale at your local supermarket, pork is
the perfect meat to cube and fashion into kabobs. For a different
taste, try glazing the pork with different fruit, jams or jellies.
- 2 pounds boneless pork loin, cubed
- ¼ pound butter
- 1 red bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 bermuda onion, cubed
- 18 large, button mushrooms
- 18 slices fresh peaches
- ¼ cup orange juice
- ½ cup peach preserves
- salt to taste
- cracked black pepper to taste
Preheat oven to 375 degrees F. Using a large bamboo skewer make
kabobs by alternating mushroom, pork, peppers, onions and peaches.
Once the kabobs have been made season to taste using salt and pepper.
Place the kabobs on a baking sheet and in a separate bowl combine
orange juice and peach preserves. Drizzle kabobs with butter and
season with salt and cracked black pepper. Blend the ingredients
well and using a pastry brush glaze the kabobs with the preserve
mixture. Bake for 15 minutes, glaze with additional mixture and
bake 10-15 minutes longer or until done. You may wish to serve with
seasoned rice or pasta.