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Honey Pork Tenderloin Kabobs

Published: July 28, 2011

In the midst of summer, I tend to grill out just about every evening. To break the habit of hamburgers and hotdogs, I find myself getting creative with kabobs. This recipe for Honey Pork Tenderloin Kabobs ups the ante with a delicious, tangy glaze (thanks to the bourbon, honey, and mustard) and the surprising addition of fresh peaches. It comes to us courtesy of the National Pork Board. Check out their website for more great pork recipes!

Honey Pork Tenderloin Kabobs


  • 1/2 cup bourbon or 2 tablespoons cider vinegar
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1 teaspoon dried tarragon
  • 3 to 4 sweet potatoes, cut into 24 one-inch cubes
  • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
  • 4 medium-ripe peaches, unpeeled, pitted, and quartered
  • 4 green peppers, each cut into 8 two-inch pieces
  • 8 yellow onions, each cut into 4 two-inch pieces
  • Olive oil, for grilling

Mix first four ingredients in a bowl; stir well and set glaze aside.

Steam or boil sweet potatoes until crisp-tender.

Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.

Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves four.

Nutrition Facts

  • Calories: 640 calories
  • Protein: 42 grams
  • Fat: 12 grams
  • Sodium: 290 milligrams
  • Cholesterol: 110 milligrams
  • Saturated Fat: 3 grams
  • Carbohydrates: 77 grams

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