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Photo of Sticky bourbon pork by WW

Sticky bourbon pork

9
Points® value
Total Time
5 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A smoky, barbecue-style marinade brings a taste of the American south to these tempting pork skewers.

Ingredients

Pork Tenderloin, raw

500 g

Red onion

1 small, cut into thick wedges

Parsley, fresh

5 sprig(s), fresh, chopped, to garnish

Maple Syrup

3 tablespoon(s)

Whisky/Bourbon

3 tablespoon(s)

Worcestershire Sauce

2 tablespoon(s)

Paprika

2 teaspoon(s), smoked

Orange

1 zest(s) of 1

Garlic

2 clove(s), crushed

Cabbage

200 g, 100g red cabbage and 100g white cabbage, finely shredded

Carrots, raw

2 medium, grated

Red onion

1 small, finely sliced

Buttermilk

4 tablespoon(s)

Reduced Fat Mayonnaise

3 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), cider

Instructions

  1. Make the marinade: combine all the marinade ingredients in a bowl. Season to taste and add the pork. Stir to coat, cover, then marinate in the fridge for at least 4 hours, or preferably overnight. If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes
  2. Bring the pork to room temperature, then thread onto 8 skewers, alternating with the onion wedges. Reserve the marinade.
  3. Season the skewers to taste and cook on a hot barbecue or griddle pan for 8-10 minutes, turning frequently and brushing with the reserved marinade. Remove from the heat and rest for 5 minutes.
  4. Meanwhile, make the buttermilk slaw. Put all the vegetables in a serving bowl. Mix the buttermilk, mayonnaise and cider vinegar together in a small jug and stir through the vegetables.
  5. Serve the skewers on the slaw, garnished with chopped parsley.

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