Molasses-Balsamic Pork Kabobs With Green Tomatoes And Plums

• 8 (12-inch) wooden or metal skewers
• 1 (1.5-lb.) package pork tenderloin, trimmed and cut into 1 1/2-inch pieces
• 4 large plums, quartered
• 2 medium-size green tomatoes, cut into eighths
• 2 medium-size red onions, cut into eighths
• 2 teaspoons seasoned salt
• 2 teaspoons pepper
• 1/2 cup molasses
• 1/4 cup balsamic vinegar

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350u0b0 to 400u0b0 (medium-high). Thread pork and next 3 ingredients alternately onto skewers, leaving 1/4 inch between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
3. Grill kabobs, covered with grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.
4. Molasses-Balsamic Chicken Kabobs With Green Tomatoes and Plums: Substitute 1 1/2 lb. skinned and boned chicken breasts for pork. Proceed with recipe as directed.
5. Molasses-Balsamic Turkey Kabobs With Green Tomatoes and Plums: Substitute 2 (3/4-lb.) turkey tenderloins for pork. Proceed with recipe as directed.
6. Molasses-Balsamic Pork Kabobs With Green Apples and Peppers: Substitute 1 Granny Smith apple, cut into eighths, and 1 large red bell pepper, cut into 1-inch pieces, for plums and green tomatoes. Proceed with recipe as directed.

wooden, pork tenderloin, green tomatoes, red onions, salt, pepper, molasses, balsamic vinegar

Taken from www.myrecipes.com/recipe/molasses-balsamic-pork-kabobs-with-green-tomatoes-plums (may not work)