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Grilled Pork Tenderloin Kabobs

Russ Myers


First time I grilled pork tenderloin (I usually bake it), this recipe was a huge hit with my family.
Now it is an expected summertime treat.


★★★★★ 1 vote

4 / 6
6 Hr
10 Min


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1 Tbsp
white vinegar
2 clove
garlic, minced
1/2 tsp
1/2 tsp
dried oregano
1/8 tsp
ground black pepper
1/4 tsp
mild chili peppers, finely minced
1 can(s)
(6 ounces) pineapple juice
2 Tbsp
lime juice
1 Tbsp
olive oil
2 lb
pork tenderloins, cut into 1 1/2- inch cubes
mixed vegetables (your choice)

How to Make Grilled Pork Tenderloin Kabobs


  • 1Combine all marinade ingredients in a shallow, glass baking dish or gallon size sealable plastic bag; remove 1 cup of marinade and place in a separate baking dish or bag. Add pork tenderloin to the first conatiner of marinade and the vegetables to the second container. Refrigerate, covered 4 to 6 hours.
  • 2Drain marinade from pork and vegetables into a small saucepan. Bring to a boil over high heat and boil for 20 seconds.
  • 3Thread pork, peppers and onion onto skewers so pieces are not touching allowing heat to circulate and cook evenly.
  • 4Place skewers on preheated grill over direct medium heat for 10 to 12 minutes, turning and basting with the reserved marinade once. Serve immediately.

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About Grilled Pork Tenderloin Kabobs

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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