“For me, there is nothing quite as good as a meal cooked on the grill. This recipe calls for boneless pork....tenderloin of course is the leanest, but feel free to use what you have on hand. I tend to grab whatever my grocery store has on special. :) Make a note that the veggies are on separate skewers before you start threading the skewers. Cooking time does not include marinating time.”

Ingredients Nutrition


  1. Place pork cubes in a large shallow container. Combine the soy sauce, brown sugar, sherry, garlic powder, and cinnamon, stirring well. Pour over the pork. Cover and marinate in the refrigerator at least 4 hours, stirring pork occasionally.
  2. Combine the red currant jelly and mustard in a small saucepan; bring to a boil, stirring until the jelly dissolves and the mixture is blended. Remove the jelly mixture from the heat, and set aside.
  3. Remove pork cubes from the marinade. Thread the pork on skewers.
  4. Alternate vegetables on separate skewers.
  5. Grill pork kabobs over medium coals for 20 minutes, turning frequently. After 20 minutes, place vegetable kabobs on the grill, and grill both pork and vegetables for an additional 10 to 15 minutes or until they have reached your desired degree of doneness. Turn and baste the kabobs frequently with the jelly mixture.

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