drunken pork (kebabs) and broccoli

On mothers day my family came to our place and my mom cooked a delicious dinner. For the main dish she made drunken pork kebabs. There was some leftover sauce so this weekend Chris and I used it as a marinade for a pork tenderloin. I will say it was definitely better on the kebabs (a better sauce to meat ratio) but the sauce is so good. Below you will find the recipe for the pork kebabs.

As a side we made broccoli with garlic butter and cashews (as well as some Uncle Ben's boxed rice, always a staple in my pantry!). You can find the recipe here, from allrecipes.com. I highly suggest the dish, it was easy to make and a great alternative to the basic way I usually make broccoli.


Drunken Pork Kabobs (from Cuisine Grilling)
Ingredients:
1 cup diced onion
3 tablespoons unsalted butter
3/4 cup ketchup
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/2 cup bourbon whiskey (Jim Beam)
1/3 cup brown sugar
1/4 cup molasses
2 tablespoons worcestershire sauce
salt and pepper to taste
2 pork tenderloins, trimmed and cut into 3 inch cubes
1 large red onion, cut into 1 1/2 inch thick half-moon rings

Directions:
1. Saute onion in butter in a saucepan over medium heat until soft, 4-5 minutes.
2. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, worcestershire, salt and pepper. Bring to a boil, reduce to a simmer and cook 10 minutes.
3. Cool slightly, then puree with a hand blender, selt half the sauce aside for serving.
4. Thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs, covered, 3-4 minutes on one side.
5. Baste with remaining sauce, then turn and grill 3-4 minutes more. Baste again, turn kebabs, and continue cooking and basting until pork reaches an internal temp of 150 degrees, about 4 minutes more.
6. Let kebabs rest 5 minutes before serving with reserved sauce.

Enjoy!