The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 2, 2009
We loved the recipe, I would leave the bourbon out and we had trouble getting the sweet potatoes done in the proper time. So we took all off the skewers and just left in a grill pan. All in all we loved it and will use it again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 1, 2009
Wonderful! However, I made some minor changes and adapted this recipe to suit mine and my husband's tastes: marinated the cut up pork pieces in the honey/mustard/cider vinegar mixture with a little bit of salt & pepper added for about 4 hours, eliminated the onion and tarragon (not a fan of either), used 2 peppers (one green & one red), 1 sweet potato, about 8oz container of button mushrooms and 1 peach--I never had a grilled peach before and it's a FANTASTIC little addition. (Be careful not to overcook it though otherwise you get mush). I was able to make about 13 skewers. I served it over hot white rice and will definately be making it again really soon. All the colorful vegetables make a very pretty presentation--good enough for company.
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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Reviewed: Jun. 18, 2009
Everyone loved this. The real surprise is the intense flavor of the warm peach. I did make some minor changes . . . I marinated the pork overnight in the honey/mustard/bourbon glaze to get the flavor through the meat, and I tossed the vegetables in a zipper bag with olive oil, kosher salt and fresh ground black pepper before skewering. I subbed yellow, orange and red bells for the green and used Vidalia onions in lieu of the yellow onions. The peaches I left completely bare - no glaze or anything. I used pairs of bamboo skewers to keep the morsels from spinning when it comes time to turn them. I also deleted the tarragon - I was abused with tarragon as a child - but I believe the very distinct flavors of everything else are strong enough to do without herbal enhancement.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: May 13, 2009
This was a great recipe. I would have given it 5 stars, but I had to change it quite a bit. I used mushrooms, zucchini, peaches, and pork. I'm not a fan of sweet potatoes, and I wanted to serve it over rice. But the main part of the recipe, which is the sauce, was excellent. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Payette, Idaho, USA
Living In: New Waterford, Ohio, USA

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