Grilled Vegetable and Pork Kabobs

Name: Grilled Vegetable and Pork Kabobs
Yield: 12
Ingredients: ¼ cup whole-grain mustard; ¼ cup tupelo honey; ¼ cup chopped fresh tarragon; ¼ cup apple-cider vinegar; ¼ cup extra-virgin olive oil; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 (1.75- to 2-pound) pork loin, trimmed and cut into 1½- to 2-inch cubes; 2 small yellow squash, cut into ½-inch-thick slices; 2 small zucchini, cut into ½-inch-thick slices; 2 large orange bell peppers, seeded and cut into 1-inch pieces; 2 pints cherry tomatoes; 1 red onion, quartered; 12-inch wooden skewers, soaked in water for at least 30 minutes

Grilled Vegetable and Pork Kabobs was pinched from <a href="http://www.tasteofthesouthmagazine.com/grilled-vegetable-pork-kabobs-recipe/" target="_blank">www.tasteofthesouthmagazine.com.</a>

INGREDIENTS

•

¼ cup whole-grain mustard

•

¼ cup tupelo honey

•

¼ cup chopped fresh tarragon

•

¼ cup apple-cider vinegar

•

¼ cup extra-virgin olive oil

•

1 teaspoon salt

•

1 teaspoon ground black pepper

•

1 (1.75- to 2-pound) pork loin, trimmed and cut into 1½- to 2-inch cubes

•

2 small yellow squash, cut into ½-inch-thick slices

•

2 small zucchini, cut into ½-inch-thick slices

•

2 large orange bell peppers, seeded and cut into 1-inch pieces

•

2 pints cherry tomatoes

•

1 red onion, quartered

•

12-inch wooden skewers, soaked in water for at least 30 minutes

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes