Georgia Peach Grilled Pork Kabobs - cooking recipe

Ingredients

MARINADE
1/3 cup reduced sodium soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 tablespoon peach preserves
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
GLAZE
1 cup finely chopped fresh peaches or 1 cup frozen peaches, thawed and with juice
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons cornstarch
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger or 1/2 teaspoon ground ginger
3 firm peaches (optional)
1 1/2 lbs pork tenderloin, cut into 1 1/2 inch cubes

Preparation

Make marinade by combining all ingredients in a bowl.
(Can be refrigerated for up to 2 months).
GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
Simmer until thickened about 4 minutes.
(Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
Drain pork and discard the marinade.
Cut 3 firm fresh peaches into pieces.
Thread pork with peaches on 6 metal or bamboo skewers.
Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
Brush with glaze during the last 5 minutes of cooking.
Boil any leftover glaze in saucepan for 1 minute.
Serve glaze on the side.