Georgia Peach Grilled Pork Kabobs

Prep time includes marinating.

• Ready In: 5 hrs 21 mins
• Serves: 6

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 ½ inch cubes

Directions

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