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Spicy Mustard Rosemary Pork Kabobs

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4 Tbsp. honey
3 Tbsp. Spicy Mustard Hot Sauce
¼ cup olive oil
2 Tbsp. fresh rosemary, chopped
1 garlic clove, minced
1½ tsp. freshly ground pepper
1 tsp. kosher salt
2 (3/4-lb.) pork tenderloins, cut into 2-inch cubes
4 red or orange bell peppers, cut into cubes
1 (8-oz) package fresh mushrooms
6 (8-inch) skewers
Garnish: fresh chopped rosemary


1. Place first 6 ingredients in a large zip-top plastic freezer bag. Seal bag, and shake. Add pork to bag. Seal bag and chill 1 hour.
2. Coat a grill rack with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade; discard marinade. Thread pork and vegetables alternately onto skewers.
3. Grill skewers, covered, with grill lid, 14 to 15 minutes, turning halfway through.  Serve with extra Spicy Mustard Hot Sauce, if desired.