Pork Tenderloin Towers on the Grill
Transform your backyard barbecue with these stunning Pork Tenderloin Towers on the Grill! Juicy, marinated pork medallions are paired with vibrant grilled vegetables like zucchini, red bell peppers, and red onion, creating a feast for both the eyes and the palate. The marinade, a delightful blend of soy sauce, honey, smoked paprika, and garlic, infuses the pork with bold, smoky-sweet flavors, while the grill brings out a tantalizing char. Stacked artfully into "towers," each serving becomes a gourmet presentation that’s perfect for summer gatherings or weeknight dinners. Easy to prepare with just 25 minutes of prep time, this dish is both show-stopping and simple to execute. Whether you're a grill master or a beginner, these savory pork towers will leave your guests craving more!
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 2 pieces zucchini, sliced into rounds
- 2 pieces red bell pepper, cut into 1-inch squares
- 1 piece red onion, sliced into 1-inch rings
- 8 pieces wooden skewers (soaked in water for 30 minutes)
- 1 teaspoon salt
Instructions
In a small bowl, mix together olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt to create the marinade.
Trim excess fat from the pork tenderloin and cut it into 1-inch-thick medallions.
Place the pork medallions in a large resealable plastic bag or container, pour the marinade over them, and refrigerate for at least 1 hour or up to overnight for best results.
Preheat your grill to medium-high heat (about 375°F to 400°F).
While the grill is heating, prepare your vegetables: slice zucchini into rounds about 1/2-inch thick, cut red bell peppers into 1-inch squares, and slice red onion into thick rings.
Lightly brush the vegetable pieces with olive oil and a sprinkle of salt to enhance flavor.
Thread the marinated pork medallions and vegetables onto the soaked wooden skewers, alternating between meat and vegetables to create colorful patterns.
Place the skewers on the preheated grill. Cook for 6-8 minutes per side, turning occasionally, until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly charred.
Remove the skewers from the grill and let the pork rest for about 5 minutes.
To serve, carefully remove the ingredients from each skewer and stack them into towers on individual plates. Start with zucchini rounds as the base, layer with pork medallions, bell peppers, and onion slices.
Optional: Drizzle any remaining marinade (cooked in a small saucepan for 1-2 minutes) over the towers for added flavor and serve immediately.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 55.1 g | ||
| Protein | 236.3 g | 473% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 195 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6034 mg | 128% | |
*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.
