Molasses-Balsamic Pork Kabobs With Green Tomatoes and Plums

Ingredients

• 0.3 cup balsamic vinegar 
• 2 medium size tomatoes green cut into eighths
• 1.5 lb pork tenderloin trimmed cut into 1 1/2-inch pieces
• 0.5 cup blackstrap molasses 
• 2 teaspoons pepper 
• 4 large plums quartered
• 2 medium size onions red cut into eighths
• 2 teaspoons lawry's seasoned salt 
• 12 inch metal skewers 
• 12 inch metal skewers 

Equipment

• grill
• skewers
• wooden skewers

Directions

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350 to 400 (medium-high). Thread pork and next 3 ingredients alternately onto skewers, leaving 1/4 inch between pieces.
3. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
4. Grill kabobs, covered with grill lid, over 350 to 400 (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.
5. 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.
6. Molasses-Balsamic Turkey Kabobs With Green Tomatoes and Plums: Substitute 2 (3/4-lb.) turkey tenderloins for pork. Proceed with recipe as directed.
7. 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.