PORK, APPLE & CIPOLLINI ONION KABOBS
Each skewer is threaded with just three pieces of pork on each skewer for mouth-watering appetizer-size kabobs.
INGREDIENTS
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp. dried thyme leaves
1/2 tsp. each salt & freshly ground black pepper
3 pork tenderloins, cut into 45 – 1″ cubes (about 3 lb.)
1 large red-skinned apple, cored & cut into 15 – 1″ chunks
15 cipollini onions, peeled
⅓ cup grainy Dijon mustard
2 tsp. pure maple syrup
15 (6″) wooden skewers
DIRECTIONS
Preheat your Evolve grill on Setting 4. In a large bowl, whisk together oil, vinegar, thyme, salt and pepper; toss with pork until coated. Alternately thread pork, apple and onion onto 15 6-inch wooden skewers.
Grill, covered and turning as needed, for 15 to 18 minutes or until pork is cooked through. Transfer to a platter. Stir mustard with maple syrup; serve with kabobs for dipping.
Tip: Cut white onions into chunks, keeping root intact, to replace cipollini onions if desired.