This was the first of two recipes from the Grill It
magazine supplement from the editor’s of Fine Cooking magazine that I made this day. This recipe was single out for mention by the N.C. Pork Council and I can see why. The pork is marinated for 4 hours and in the meantime your choice of veggies are cut into 1” pieces and a glaze is made from spicy brown mustard and red currant jelly. The meat and veggies are both cooked using medium-high direct heat, but they are on separate skewers so the veggies can cook a little longer than the meat. These were very tasty kabobs and very easy to make. Later that day I made some TWO HANDED ULTRA BURGERS
from this same magazine.