Pork & Peach Kabob

Ingredients:

• 2 peaches, pitted, each cut into 6 wedges
• 1 Vidalia onion, cut into 6 wedges
• 1-1/2 lb. pork tenderloin, cut into 18 pieces
• 3/4 cup of your favorite Barbecue Sauce
• 1/4 cup Herbes de Provence Premium Olive Oil
• 2 tablespoons Peach White Balsamic Vinegar

Directions:

• Marinate the pork pieces in a bag with the olive oil and balsamic vinegar for one hour prior to cooking.
• Heat grill to medium-high heat.
• Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternating with marinated pork pieces.
• Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.

Prep: