Cut the tenderloin into 1 - 1 ½-inch chunks. Cut each peach in half, discard pit, and cut into 5 or 6 slices each. Cut the onion into 1 - 1 ½-inch square pieces.
Thread onto skewers, alternating ingredients to make 4 or 5 mixed kabobs. For mine, I did two sets of pork and peach for every piece of onion.
In a small sauté pan over medium heat, melt the butter. Whisk in the flour and cook for 1 - 2 minutes until it darkens in color but does not burn. Whisk in the rest of the glaze ingredients and cook at a light boil while stirring occasionally until the mixture thickens enough to lightly coat a spoon, 5 - 10 minutes. Remove from heat.
Preheat a gas grill to medium-high heat, around 425° F (or prepare a charcoal fire), and place the skewers on the grill. Drizzle half the glaze over top of the skewers and cook for 5 - 6 minutes. Turn the skewers over, pour the remaining glaze on top, and cook until the pork is done (no longer pink in the middle), another 5 - 6 minutes.
Serve warm with a big green salad and brown rice on the side.
1. Will also need 4 skewers. 2. If the glaze is cooled in the refrigerator, it will thicken even more. 3. We recommend organic ingredients when feasible.<details><summary>Nutrition Facts</summary>
Pork and Peach Kabobs with a Teriyaki Glaze
Amount Per Serving
Calories 500Calories from Fat 126
% Daily Value*
Saturated Fat 5g31%
Vitamin A 575IU12%
Vitamin C 10.9mg13%
* Percent Daily Values are based on a 2000 calorie diet.