Fall Cooking + Pork & Apple Kebabs with Apple Butter Bourbon Glaze Recipe

By Christina Stawiasz

When the days begin to feel a little shorter and there’s a crispness in the air, you know autumn is setting in. The sweltering days of summer begin to transition to what many refer to as “sweater weather.” While I thrive in the summer months, the beginning of fall is also a welcome feeling. There is something magical about traveling through the forests this time of year—I’m always amazed at the beautiful colors that grace the horizon from the changing leaves of the trees. I especially love traveling through the Midwest during this time of year, and Michigan in particular.

I always look forward to collecting a bushel of my favorite apples at an apple orchard, and searching through the pumpkin patch to find my perfect pumpkin. This is the season to enjoy the comforts and beloved favorites that come along with it. At the farm, I stock up on fresh apple cider, doughnuts, apple pie, and homemade apple butter. There’s nothing more autumnal than apples, right? With tastes from sweet to tart and crispy to tender, and colors from bright green and red to pink and golden, I get so excited to create my own apple recipes.

When it comes to dinner, the combination of pork and apple is a classic duo. The season is still ripe for grilling, so an apple and pork kebab seems quite fitting! You can tweak this recipe to your liking—for a tart and robust kebab, choose a crispy, tart Granny Smith apple and a red onion. Looking for something sweeter and milder? Opt for a Honeycrisp apple and a sweeter onion, like a Vidalia. These kebabs are easy to put together, cook quickly, and best of all, they are glazed in an apple butter bourbon glaze!

Pork and Apple Kebabs with Apple

Butter Bourbon Glaze

Ingredients:

1 ½ pounds pork tenderloin, cut into 1 ½ inch pieces

1 onion (red or Vidalia)

1 apple (Granny Smith or Honeycrisp)

4–6 skewers (if using wood, soak in water) salt and pepper

Apple Butter Bourbon Glaze

½ cup bourbon

3 tablespoons apple butter

3 tablespoons apple cider

1 teaspoon coarse ground mustard

1 teaspoon brown sugar

1 teaspoon Worcestershire sauce

Instructions:

Prepare the glaze. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a rapid simmer, then reduce heat to low and simmer until reduced, about 10–12 minutes. Remove from heat and allow to cool.

Preheat the grill to medium-high heat. Cut the onion and apple into uniform, bite-size pieces, about 1 ½ to 2 inches. Thread each skewer, alternating onion, pork, and apple three times. Sprinkle with salt and pepper.

Oil grill grates and cook kebabs about 3–4 minutes per side. During the final 3 minutes, brush kebabs with glaze. Grill until kebabs reach an internal temperature of at least 145 degrees. If you prefer well done, remove at 165 degrees. Allow to rest for 5 minutes and serve.

Notes: Use red onion and a Granny Smith apple for a robust and tart flavor. For a sweeter and milder kebab, opt for a Honeycrisp apple and a sweet Vidalia onion. ■

See more recipes from Christina on Instagram @thyme.and.timber