This grilled habanero peach pork tenderloin skewers recipe is sponsored by the National Pork Board and perfect for easy summer grilling.
After being inside for so long, we are seizing all the enjoyment we can this summer. And while holiday cookouts and barbecues are happening on the regular now, you don't really need an excuse to get on the grill. My juicy pork tenderloin skewers come together easily enough for a weeknight family dinner. The flavors evoke so much summer nostalgia for me and my family, so I'm excited to share this recipe with you as you gather with yours. Let's get into the delicious details.
Pencil these recipes into your 2021 summer grilling plans, too!
My peach and pork skewers are ideal for get-togethers because, even though they aren't fussy to make, the presentation is really lovely. And you can customize them to suit each person's taste. We like to make some all-pork skewers and mix and match the veggies on others so everybody is happy. And nobody says no to the peach habanero sauce for grilling. We all love it!
Ingredients for the Habanero Peach Sauce
This spicy peach sauce is perfect for pork because the fresh flavors work in concert. It's neither too sweet nor too spicy, and pork is versatile enough to handle all of it. The flavor profile is bright, fruity, and fiery. Here's what you'll need to make it:
- Ripe Summer Peaches
- Habanero Peppers
- Lime Juice and Zest
- Apple Cider Vinegar
- Apple Juice
- Garlic Powder
- Sea Salt
- Black Pepper
This sauce comes together in a blender or food processor then simmers on the stovetop (or grill if you want to add smokiness) for just a few minutes. Once cooled, marinate the pork tenderloin in the sauce to let it soak up all that flavor. I like to reserve some of the sauce to brush over the skewers as they grill for a final touch.
How to Put Kabobs Together for the Grill
To assemble grilled pork skewers, alternate threading the ingredients onto metal skewers. You can also use wooden skewers, so long as you soak them in water at least 30 minutes beforehand. Start with a piece of bell pepper, followed by onion, pork, then peach. And repeat I've found that this order melds all the flavors together quite well. The key for evenly cooking grilled skewers is to make sure each piece you add to the kabobs is roughly the same size or at least the same width. This will ensure each yummy bit has equitable contact with the grill and you don't wind up with some parts burnt while others are undercooked.
And you can prep these sweet and spicy tenderloin skewers in advance with one or all of the following steps: make the sauce ahead of time, marinate the pork overnight, or even assemble and chill the kebabs until you're ready to fire up the grill.
What to Serve with Grilled Pork Skewers
Part of the beauty of this recipe is how simple it is to throw together. So you definitely don't want to spend all day making fussy side dishes and desserts for it. Try these sweet and savory cookout approved recipes to complement your grilled tenderloin skewers.
Tips for Grilling Pork
- What cut of pork to use for kabobs? Tenderloin is great for pork kabobs because it is easy to cut through, takes on flavor well, and cooks quickly. And as the name implies, it is a tender cut.
- Can I use wooden skewers on the grill? Yes, you can grill with wood skewers. Just be sure to soak them in water first for at least 30 minutes. This will help prevent them from burning badly and potentially catching on fire.
- How to flip skewers while grilling? Lay skewers diagonally across grill grates for the best chance at grill marks and to prevent them from falling/getting stuck between the grates. I've found it is easiest to flip them with a pair of heat-safe tongs. Firmly grip (but don't squeeze too tightly) the middle of the skewer with tongs and flip until all sides have cooked evenly.
- What temperature to cook grilled pork skewers? Whole muscle cuts like this tenderloin are safe for consumption at 145 degrees Farenheit. For the most accurate reading, use a digital thermometer. Learn more about pork cooking temperatures here.
- How to tell when grilled pork is done? It is a common misconception that pork must be cooked until juices run clear and the meat is white. This is actually false. To be sure, use the meat thermometer method above. Allow the tenderloin kabobs to rest for three minutes before enjoying.
I hope you enjoy a delicious spread featuring my skewers this summer with family. And sharing is caring so pin this grilled pork shish kabobs recipe on Pinterest. Visit pork.org for more pork cooking ideas, including flavorful summer grilling ideas. Thanks for reading!
How to Grill Pork Tenderloin Skewers
Peach Habanero Pork Skewers on the Grill
For the Peach Habañero Sauce
- 3 peaches pitted and cut into chunks
- 2 habanero or scotch bonnet peppers
- 1 lime zested and juiced
- ½ cup apple cider vinegar
- ½ cup apple juice
- ¼ cup honey
- sea salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
For the Pork Tenderloin Skewers
- 2 pounds pork tenderloin
- 1 red onion
- 1 green bell pepper
- 1 peach
- Add peaches, habanero peppers, lime juice and zest, apple cider vinegar, apple juice, honey, garlic powder, sea salt, and black pepper to a blender and pulse until smooth and uniform. Small chunks are ok.
- Transfer mixture to a small saucepan. Bring to a boil then reduce heat and simmer for five minutes. Remove from heat and cool to room temperature. Reserve ½ cup of sauce for finishing the skewers.
- Meanwhile, cut pork tenderloin into two-inch cubes. Add to cooled peach habanero sauce and marinate for at least 30 minutes. While the pork marinates, cut onion, pepper, and peach into two-inch pieces.
- Carefully thread pepper, onion, pork, and peach pieces onto metal skewers, alternating the order. (If your skin is sensitive to capsaicin, wear gloves for this step to avoid irritation from the pepper in the sauce.) Prepare grill for direct heat at about 400 degrees.
- Place skewers diagonally across grill grates and cook for 10-15 minutes total, turning during the cook time to ensure all sides cook evenly. Pork is done when internal temperature reaches 145 degrees farenheit. Let skewers rest for three minutes before enoying. Brush a bit more sauce on each skewer as it cooks or after cooking while the skewers rest.