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BBQ Pork Tenderloin Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 10/01/2013 - When I want the joys of barbecued pork, but don't have the time or the inclination to labor too long, or to hard, I whip up these little puppies.
Just cube some pork tenderloin, or some thick pork chops, skewer, and mop with you favorite gluten-free barbecue sauce.
If you have a little extra time, you can make extra sauce and marinate before grilling. Serve with baked beans, greens, and rice for a quick, southern-style barbecue fix.
- 1 pound pork loin or pork tenderloin, cubed
- 1½ cups prepared yellow or brown mustard
- ½ cup cider vinegar
- ¼ cup balsamic vinegar
- ½ cup brown sugar
- 2 tablespoons butter
- 1½ tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon liquid smoke (I use Colgin)
- 1 teaspoon cayenne
- ½ tsp cayenne pepper
- ½ teaspoon white pepper
Make sure your ingredients are gluten-free. I use brown mustard made with cider vinegar, and I use cider and balsamic for this recipe.
Mix all ingredients except meat together in a pot and simmer over a low heat for 30 minutes.
Marinate cubed pork loin in ⅓ of the barbecue sauce for at least 1 hour, preferably overnight.
Skewer cubed pork loin and grill, mopping with ⅓ or less of the barbecue sauce. Serve with the remaining sauce.
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