Pork and Stone Fruit Kabobs

One of the best meat buys in the market these days is a pork tenderloin.  Maybe that’s why we’re seeing a hundred recipes a day for this tasty and fabulous entrée.  This is one of my favorite Pork Tenderloin recipes for summer and has never failed to disappear on the first rotation of the platter around the table.

  • 2 lb. Pork Tenderloin, cut in 1-1/2″ cubes (cut into 1″ rounds then quarter rounds)
    • 2 ripe but firm nectarines, cut in quarters, pits removed
    • 2 peaches cut in quarters, pits removed (White, if possible)                              Canned, if firm, also work
    • 4 apricots or plums, cut in halves, pits removed
    • 1 mango, ripe but firm, peeled and cut from seed then into cubes
    • 1 c. jicima, peeled and cut in 1″ cubes
    • 1 white onion cut into 1-2 ” chunks
      • 1/4 c . cherry or pomegranate  juice
      • 1/4 c. clover honey
      • 1/4 c. lo-sodium soy
      • 2 Tbsp. evoo (extra virgin olive oil)
      • 1 tsp. kosher salt
      • 1/4 tsp. Chinese 5 spice
      • a pinch of cayenne
  1. Divide marinate in half into two zip lock bags.  Marinate pork loin chunks in one and the fruits in the other, over night if possible, but at least for 1-2 hours.
  2.  Oil skewers (if skewers are bamboo, soak before use) then alternate meat, onion and fruits on skewers until all have been applied.  Refrigerate
  3. Place marinate in a boiler and bring to a boil then simmer for at least 15 minutes to reduce and thicken.
  4. Heat barbecue to high, brush kabobs with marinade and spray with canola cooking spray.
  5. Grill on all sides till pork is 140° F (instant read) Carry-over cooking will continue  after removal from barbecue.
  6. Remove from grill and cover to keep warm to allow meat to rest.
  7. Enjoy!

© 2014 Barbara A. Ziegler/BAPantryGourmet.com   All rights reserved



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