Pork Kabobs with Barbecue Sauce
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finely chopped onion
red wine vinegar or cider vinegar
pickled hot chiles, finely chopped
garlic cloves, finely chopped
Prepare Chile Barbecue Sauce.
Heat all ingredients to boiling over medium heat; reduce heat to medium-low.
Cook uncovered 15 minutes, stirring occasionally.
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.
If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.