Drunken Pork Kabobs

[thelufias]

I'll share this with my Grandson...this is something he would like...

[Skhilled]

Makes 4 servings (4 kebabs)
Total time: 60 minutes

FOR THE SAUCE, COOK:
1 cup diced onions
3 Tbsp. unsalted butter
3/4 cup ketchup
1/2 cup each fresh orange juice, cider vinegar, and bourbon
1/3 cup brown sugar
1/4 cup molasses
2 Tbsp. Worcestershire sauce
Salt and black pepper to taste

FOR THE KEBABS, THREAD:
2 pork tenderloins, trimmed and cut into 3 inch cubes (3 lb.)
1 large  red onion, cut into 1 1/2-inch thick half-moon rings

Place a strip of foil on grill to protect skewers, then preheat grill to medium-high.
Brush grill grate with oil.

For the sauce, cook onions in butter in a saucepan over medium heat until soft, 4-5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, and Worcestershire; season with salt and pepper. Bring sauce to a boil, reduce to a simmer, and cook 10 minutes; let cool slightly, then puree with a handheld blender.
Reserve half the sauce for serving.

For the kebabs, thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs, covered, 3-4 minutes on one side. Baste kebabs with remaining sauce, then flip and grill 3-4 minutes more.

Baste kebabs again, flip, and continue cooking and basting until an instant-read thermometer  inserted into the centers registers 145°, about 4 minutes more. Let kebabs rest 5 minutes before serving with reserved sauce.

You can also make these for the same amount of time under your oven's broiler.