By Victoria Hart Glavin of Tiny New York Kitchen
Sweet and gently spicy, these quick pork and plum kabobs are basted with thick barbecue sauce for a simple and delicious crust.
Ingredients
3 Ripe But Firm Plums (Each Cut Into 6 Wedges)
1 Pound Pork Tenderloin (Trimmed & Cut Into 1 1/2 Inch Pieces)
1/2 Cup Barbecue Sauce Of Your Choice
1 Red Onion (Cut Into Large Chunks)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Tablespoon Fresh Thyme (Finely Chopped)
Prepare grill for medium heat. In large-size bowl toss plums, pork, and barbecue sauce together. Add onions and gently toss again. Thread plum wedge, pork, and onions onto 8 skewers (8 to 12 inch skewers).
If you’re using wooden skewers make sure to soak them first in water for 30 minutes.
Grill kabobs for 10 to 12 minutes until just charred in parts and pork is cooked through. Turn halfway through cooking, at 5 minutes.
Remove from grill and transfer kabobs to platter, Season with kosher salt and pepper. Scatter finely chopped thyme over top. Serve hot with more barbecue sauce on the side. Serves 4
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”