Pork Kabobs with Spicy Beer Mustard & Rosemary Baste
The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Servings 4
Ingredients
- 1 lb boneless pork tenderloin
- ¼ cup Spicy Beer Mustard
- 3 cloves garlic finely chopped
- 2 Tb white wine or rice vinegar or champagne vinegar
- 1 Tb. soy sauce
- 1 Tb honey Buzz Savories Artisanal honey
- 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
- 2 tsp paprika
- ½ tsp salt and pepper
Vegetables for the Kabobs
- 1 cup sliced zucchini or yellow squash
- 2 green peppers remove seeds and cut in eighths
- 1 medium red onion quartered separate the quarters into slices for the grilling
- 1 cup cherry tomatoes
- ¼ cup olive oil
Instructions
Make Marinade and Grilling Process
- In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.¼ cup Spicy Beer Mustard, 3 cloves garlic, 2 Tb white wine or rice vinegar or champagne vinegar, 1 Tb. soy sauce, 1 Tb honey, 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried, 2 tsp paprika, ½ tsp salt and pepper
- Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.1 lb boneless pork tenderloin
Grilling
- Fire up the grill and get it hot
- Thread vegetables and marinated pork onto skewers and baste with olive oil.1 cup sliced zucchini or yellow squash, 2 green peppers, 1 medium red onion quartered, 1 cup cherry tomatoes, ¼ cup olive oil
- Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.