Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer

Ingredients

  • 1 (1.5 lbs) pork tenderloin, trimmed of silver-skin
  • 2 teaspoons Cooper Duper Smoked Salt
  • 1 pineapple
  • 3 slightly soft fresh peaches
  • 1 tablespoon avocado oil or preferred oil
  • 2 limes, cut in half
  • 1/4 cup agave
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha hot sauce
  • 2 teaspoons minced mint leaves

Pineapple Salad (optional)

  • 2 cups fresh pineapple chunks or the remaining pineapple
  • 1/2 medium green pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 2 scallions, chopped
  • 1 tablespoons finely chopped jalapeños
  • Mint and/or cilantro
Select kebab skewers about the same length as the Beefer grill grate:
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Trim pork tenderloin of silver skin and excess fat:

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Cut pork tenderloin into approximately (12-16) 2-inch chunks:

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Season pork tenderloin with Cooper Duper Smoked Finishing Sea Salt:

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With a large cutlery knife, cut the pineapple (including the crown) in half. Remove the core of each pineapple half by creating a V cut from top to bottom of the core. Use a curved, serrated knife, or grapefruit spoon to remove the fresh pineapple from each half:

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Cut 10-12 (2-inch) pineapple chunks. Scrape the remaining pineapple to make crushed pineapple in the pineapple boat. Set aside:

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Slice peaches, remove pit, and cut into twelve 1.5-inch chunks. If using a 2-prong skewer make sure to cut peach chunks to fit:

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Thread pork, peach and pineapple chunks onto skewer to fit:
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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Ignite the Beefer Infrared Grill to high heat for 5 minutes. Turn knob halfway down to medium:
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Arrange 2 kebabs on each Beefer grill tray with drip trays underneath. Insert kebab trays on the center and bottom shelf. Grill kebabs for 45 seconds or until lightly browned. Use the Beefer handle to pull trays out. Turn the top kebab tray in opposite direction; leave bottom tray. Grill kebabs for 45 seconds or until lightly browned:

 

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With grill gloves on, turn the top skewers over, cook 45 seconds then change direction of tray, and cook 45 more seconds. Continue to rotate skewers on middle shelf until desired internal temperature:

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Cook pork chunks to 145°F for medium rare and 160°F for medium!

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Remove middle tray of skewers. Repeat the cooking technique above for the 2nd tray of pork skewers except change each time period to 30 seconds as the pork will be partially cooked at this point. Remove 2nd tray of skewers:

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Meanwhile, mix the agave syrup, lime juice, and sriracha:

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Brush glaze on cooked pork, peaches, and pineapple. If desired, the skewers can go back into the Beefer to brown for 15 seconds on each side. TIP : Serve Beefer Kebabs in a pineapple boat!

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TO SERVE In a medium bowl, mix Pineapple Salad ingredients, and serve with Beefer’s Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave. Salt and pepper to taste. 

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Serves: 4 Skewers

Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer
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