Georgia Peach Grilled Pork Kabobs

• 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

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.

marinade, soy sauce, lemon juice, vegetable oil, preserves, clove garlic, fresh ginger, peaches, lemon juice, sugar, soy sauce, cornstarch, clove garlic, fresh ginger, peaches, pork tenderloin

Taken from www.food.com/recipe/georgia-peach-grilled-pork-kabobs-45907 (may not work)