Pork & Peach Kabobs

Ingredients

• 0.8 cup bull's-eye barbecue sauce memphis style
• 2  peaches pitted cut into 6 wedges
• 1.5 lb pork tenderloin cut into 18 pieces
• 1  vidalia onion cut into 6 wedges

Equipment

• grill
• skewers

Directions

1. Heat grill to medium-high heat.
2. Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternately with meat.
3. Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.