There is nothing better than a summertime grilling recipe that can be used at the lake and the tailgate! This simple and delicious kabob recipe will sure be a hit whether you are soaking up the sun or cheering on your team! Visit tasteofthetailgate.com to sign up for free and receive information about upcoming sweepstakes and giveaways.
- 1 lean pork tenderloin cut into 1-inch pieces, weighing about 1 pound
- 12 Slices, smoked bacon, cut in half
- Wooden skewers, soaked in water 1 hour prior to use
- 1 tablespoon Paprika
- 1 tablespoon Chili powder
- 1 teaspoon Sugar
- 1 teaspoon Garlic powder
- 1 teaspoon Fresh, ground pepper
- ½ cup Dijon-style mustard
- 2 tablespoons Honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Hot sauce
Start by your washing hands, assembling the ingredients and utensils and preparing a clean workspace.
Combine your rub ingredients –– paprika, chili powder, sugar, garlic powder, and ground pepper –– then add to your pork tenderloin pieces, tossing gently to coat the meat.
Next wrap the bacon around each piece of pork, thread each wrapped piece onto a skewer.
Place each full skewer onto a large platter and set aside.
Combine your glaze ingredients: mustard, honey, Worcestershire sauce, thyme, rosemary and hots sauce.
Pour glaze over the kabobs and refrigerate for one to four hours.
When grilling, place kabobs onto the grill at medium heat, for six minutes each side.
Once cooked, remove from heat, serve and enjoy!
For more great recipes and grilling tips, visit tasteofthetailgate.com.