CHERRY MUSTARD MARINADE
2 cups - fresh cherries, pitted and roughly chopped
¼ cup - white sugar
¼ cup - orange juice
½ - cinnamon stick
¼ cup - red wine
1tbsp - grainy Dijon mustard
In a heavy sauce pan combine the cherries and sugar. Cook on medium heat until the sugar dissolves and the cherries start to release juice. Add the orange juice, cinnamon and red wine and simmer on low heat until the cherries are tender and the sauce starts to thicken.
Remove from heat, remove the cinnamon stick and pour the sauce into a food processor or blender. Puree until smooth and pour into a bowl. Whisk in the mustard and season with salt and pepper to taste.
500g - Sunterra Farms boneless pork loin, tenderloin end (buckeye)
2 tsp - garlic, chopped
2 tsp - fresh thyme and oregano, chopped
1 tbsp - olive oil
1 cup - red onion
1 cup - red bell pepper
1 cup - yellow bell pepper
1 cup - green bell pepper
4 - bamboo skewers
Cut the pork into 1-inch cubes. In a small bowl combine garlic, herbs and oil. Season with salt and pepper to taste and pour the marinade over the pork. Cover with plastic wrap and refrigerate for two or more hours.
Soak the bamboo skewers in water while you cut the onion and peppers into 1-inch cubes.
Preheat the barbeque to medium. Assemble the skewers, alternating layers between pork and vegetables. Brush the skewers with any leftover marinade and grill for 4 minutes each side. Turn the heat to low and brush the kebabs liberally with cherry mustard glaze. Continue cooking until the kebabs are done (160F), brushing with glaze each time you turn them. You want the sauce to blister and cling to the meat. Serve the kebabs with the extra glaze on the side.