Mustard-Rosemary Pork and Apple Shish Kabobs

Ding~ding~ding-We have a winner here folks! Not only is this Pork and Apple Shish Kabob different (apples on the grill?), it's full of big flavors! I chose a spicy brown mustard and it was wonderful, also used fresh rosemary from the garden. This is the kind of meal I just don't want to see end:@)

 Tart Granny Smith apples and sweet Vidalia onions were perfect with the pork. I'll add more onion the next time and note to self: stop adding them to the end of the skewers-they fall off!!! 
The original recipe doesn't call for bell peppers but you'll be glad you added them...

Don't hesitate to fire up the grill and give this tasty recipe a try!

Mustard-Rosemary Pork and Apple Shish Kabobs-from Pillsbury.com

Marinade:
2 Tblsp brown sugar
2 Tblsp prepared mustard-I used spicy brown
2 Tblsp water
1 tsp dried rosemary, crushed-I used 3 tsp finely minced fresh rosemary

Kabobs:
6oz pork tenderloin cut into 12 (1") pieces-I had boneless pork chops in the freezer
1 small apple cut into 12 pieces-red apples would be pretty, I wedged a Granny Smith
1/2 medium onion cut into wedges and separate layers-I used Vidalia
bell pepper cut into approx 1" pieces-optional

1. Heat grill.
2. In small bowl mix marinade well, add pork and turn to coat. Let sit at room temperature for 10 minutes.
3. Alternate meat and fruit/veggies on skewers. (Soak wooden skewers for 30 minutes in water first.) Reserve marinade.
4. *While the original recipe doesn't call for any, I gave my kabobs a spritz of vegetable oil before putting on the grill.
5. Place kabobs on grill over medium heat and brush with marinade. Cook for 8-12 minutes or until pork is cooked through. Turn once half way through cooking and brush with marinade again. Toss the leftover marinade.

Eat well and have a happy day:@)

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