Georgia Peach Grilled Pork Kabobs
Fire up your grill for these mouthwatering Georgia Peach Grilled Pork Kabobs, a perfect harmony of sweet, smoky, and savory flavors. Tender cubes of marinated pork tenderloin are skewered alongside juicy fresh peaches, charred red bell pepper, and caramelized red onion, creating a vibrant and flavorful dish that's as visually stunning as it is delicious. Infused with a marinade of olive oil, balsamic vinegar, honey, and fresh rosemary, these kabobs boast a symphony of bold, tangy, and herbal notes. This quick, 30-minute prep recipe is ideal for summer barbecues or weeknight meals, delivering a taste of the South with every bite. Serve these sizzling kabobs with a crisp salad or roasted vegetables for a light, wholesome meal that's sure to impress.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 medium fresh peaches
- 1 large red bell pepper
- 1 large red onion
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp fresh rosemary
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 10 pieces wooden skewers
Instructions
Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
Trim the pork tenderloin of any excess fat or silver skin, and cut it into 1-inch cubes.
Cut the peaches into large wedges (about 6-8 slices per peach), leaving the skin on for added flavor and texture.
Dice the red bell pepper and red onion into large 1-inch pieces to match the size of the pork for even cooking.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, fresh rosemary, garlic powder, salt, and black pepper to create the marinade.
Place the pork cubes in a large resealable plastic bag or a shallow dish, and pour half of the marinade over the meat. Toss to coat evenly. Reserve the other half of the marinade for basting. Marinate the pork in the refrigerator for 20 minutes.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Assemble the kabobs by alternating the marinated pork cubes, peach wedges, red bell pepper pieces, and red onion pieces onto the soaked skewers.
Place the assembled kabobs on the preheated grill and cook for 10-12 minutes, turning every 3-4 minutes to brown all sides evenly. Baste with the reserved marinade during grilling for extra flavor.
Remove the kabobs from the grill once the pork is cooked through (an internal temperature of 145°F) and the peaches have softened and caramelized.
Serve the kabobs hot, garnished with a sprig of fresh rosemary if desired. These pair wonderfully with a light summer salad or grilled vegetables.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 18.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
