Pork Kabobs With Mustard Bourbon Glaze
|Boneless pork loin roast||1 1⁄4 Pound (1 Piece)|
|Black pepper||To Taste|
|Dijon mustard||3 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
Cut pork into 1-inch cubes; season with salt and pepper.
Combine mustard, bourbon, soy sauce, brown sugar and Worcestershire sauce in a shallow glass dish or large heavy plastic bag.
Add pork; cover dish or close bag.
Marinate in refrigerator up to 4 hours.
Remove pork from marinade; discard marinade.
Thread pork onto metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to prevent burning.)
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes until pork is cooked through, turning once.
Pork should be juicy and slightly pink in the center.