Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

Honey Pork Tenderloin Kabobs

1/2 cup bourbon*
1/2 cup each honey, mustard
1 teaspoon dried tarragon
3 to 4 sweet potatoes cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes

4 medium ripe unpeeled peaches, pitted and quartered

4 green peppers, each cut into 8 (2-inch) pieces

8 yellow onion, each cut into 4 (2-inch) pieces

Oil for grilling

1. Mix first four ingredients in a bowl; stir well and set aside.
2. Steam or boil sweet potatoes until crisp-tender.
3. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers.
4. Brush kabobs with honey mixture.
5. Lightly oil grill.
6. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally.

Serves 4.

*Bourbon is optional, can substitute 2 tablespoons cider vinegar

Nutrition Facts: Calories 640 calories Protein 42 grams Fat 12 grams Sodium 290 milligrams Cholesterol 110 milligrams Saturated Fat 3 grams Carbohydrates 77 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.