Pork Kabobs with Bourbon Sauce
Makes 6
  • Kabobs:
  • 10 slices thick-cut bacon
  • ⅓ cup olive oil
  • 2 tablespoons bourbon
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 1 pound pork tenderloin, trimmed and cut into 1½-inch pieces
  • 1 red onion, cut into wedges
  • 6 (6-inch) metal skewers
  • Bourbon sauce:
  • ⅓ cup minced red onion
  • 1 clove garlic, minced
  • 2 tablespoons bourbon
  • 1 cup barbecue sauce
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. For kabobs: Place bacon in a single layer on prepared pan. Bake until softened but not crisp, 12 to 15 minutes. Reserve drippings; add 3 tablespoons drippings to a medium bowl; add 2 tablespoons drippings to a medium saucepan. Cut bacon crosswise into thirds.
  3. In bowl with bacon drippings, combine oil, bourbon, vinegar, paprika, and red pepper. Add pork, tossing to coat. Let stand for 1 hour.
  4. Remove pork from marinade; discard marinade. Thread pork, bacon, and onion onto skewers.
  5. Spray a cast-iron grill pan with cooking spray, and heat over mediumhigh heat. Add kabobs; cook for 8 minutes, turning once.
  6. For bourbon sauce: Heat saucepan with bacon drippings over medium heat. Add onion and garlic; cook until tender. Remove from heat, and add bourbon. Place back over medium heat, and add barbecue sauce. Cook until sauce begins to thicken, about 5 minutes. Serve sauce with kabobs.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/pork-kabobs-with-bourbon-sauce/