These pork tenderloin kabobs combine apples and pork for a unique grilled entree. We’ve probably all taken a shot at grilling pork, right? Pork tenderloin is a natural for the grill; it’s lean but has just enough fat to make it tender and flavorful. How long it takes: about a half hour Equipment you’ll need: skewers, sharp knife, small bowl Servings: 6 (this recipe is easy to double, too) Just in time for apple season, you’ll want to try grilled pork kabobs soon! Apple and pork are a natural match. I often make sautéed pork tenderloin with apples and onions. So what makes these kabobs unique? Two things: grilled apples and an outstanding apricot glaze.
About These Pork Kebobs
Smoky sweet grilled apples. Grilled apples turn out so unexpectedly flavorful. I confess, up until these kabobs my only experience with grilled apples has been apple s’mores. My kids will try poking anything onto a stick when we’re making s’mores! Heavenly apricot glaze. You’re going to love this glaze and the recipe makes enough so you’ll have plenty for dipping when you serve the kabobs. Apricot preserves, lemon, Dijon mustard, and fresh rosemary, with just a touch of heat from red pepper flakes–I could eat it by the spoonful. Impressive enough to serve to guests. Grilled pork kebobs with apples are easy enough to prepare for a weeknight dinner and fancy enough to serve to company. Serve the kabobs with grilled rosemary potatoes and a kale salad with apples and golden raisins. A simple German cucumber salad is a good fit, too.
What You’ll Need
Apricot preserves Freshly squeezed lemon juice Dijon mustard: A grainy or stone-ground mustard would work well, too. Olive oil: just a tablespoon. Rosemary: Use fresh if you can, it’s so much better. Red pepper flakes, to taste. How much heat can you take? Apples: See the cooking note below for more about apples. Red onion: Red onion is attractive but any type of sweet onion is fine. Pork tenderloin
How To Make Grilled Pork Tenderloin Kebobs
Prep the skewers and the grill. Soak eight to ten wooden skewers in water for a half hour or so before getting started. You don’t want to start a fire with the skewers. If you happen to have metal skewers, skip the soaking step. Get the grill preheating before you start prepping so it’s hot and ready to go. Stir up the glaze ingredients in a small bowl. Remove about half of the glaze from the bowl. You’ll be reserving that for a dipping sauce and the rest will be used to baste the kabobs. Cut up an onion, a couple of apples, and a pork tenderloin; shoot for one inch chunks. Leave the peeling on the apples; it’s more attractive and better for you, too. Thread the skewers in this order: pork, apple, onion, pork, apple, onion. Repeat for each skewer until everything is on the skewers. Brush the loaded skewers with olive oil, season with salt and pepper, and you’re ready to grill. Grill the kabobs for 10 to 12 minutes, turning once and frequently basting with the glaze. The internal temperature of the pork should be 145°F. Serve. Serve the pork kabobs with the reserved glaze (sauce). You’ll want to drizzle a little glaze over the kabobs on the serving platter, too. Garnish with a few sprigs of fresh rosemary. Since you have the grill on, why not make grilled Brussels sprouts or grilled zucchini to go along with the kabobs?
Tips For Success
Choose the right cut of pork. Lean tender pork that cooks quickly is the best for kabobs; a pork tenderloin is a great choice. Avoid pork loin roasts; they are best cooked long and slow so they tenderize. Cut the pork into evenly sized cubes. Small cubes of meat will cook more quickly; large cubes will take longer so it’s important that the cubes are the same size so they get done at the same time. Preheat the grill. Make sure the grill is good and hot before you start cooking the kabobs so they get nice grill marks and the flavor is seared in. Preheat the grill to medium high, about 400ºF. Don’t overcook the pork. Grill the kabobs until they have a nice sear on both sides, about 5 minutes per side. If you prefer, turn the kabobs 4 times, so that each side of the cube browns, 2 to 3 minutes per side. Check the internal temperature of the pork with an instant read thermometer. It should be 145ºF.
Make It Your Own
Go Hawaiian! Substitute fresh pineapple chunks for the apple pieces in this recipe. Or try grilled pineapple shrimp kabobs with homemade teriyaki sauce. Substitute pork for the shrimp if you want, keeping the kabobs on the grill until the pork is fully cooked, 10 to 12 minutes. Marinate the pork first. This recipe includes a flavorful sauce so it isn’t necessary to marinate the pork. However, if you want to take your kabobs to the next level, try one of my flavorful marinade recipes. Marinate the meat, as directed, before adding the cubes to the skewers. It’s not necessary to marinate the vegetables and/or fruit. Broil the kabobs in your oven instead. Cook on high, turning once, for 10 to 12 minutes or until cooked through. Substitute boneless skinless chicken cut into 1-inch pieces. Rather cook whole tenderloins? Try my spice rubbed pork tenderloin recipe or pork tenderloin with port wine sauce and roasted grapes. Not wild about apricots? Try cherry, raspberry, or orange marmalade instead.
Make-Ahead Idea
Prepare the sauce and assemble the kabobs up to a day in advance. Wrap well, and store in refrigerator
Storage & Reheating Tips
Store leftover pork kebabs, tightly wrapped, in the fridge for up to three days. Reheat gently in the microwave. Try not to overheat them; the pork tends to be dry when it’s overdone.
