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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


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)


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.

About this Recipe

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