This grilled pork tenderloin kebabs with apricot ginger glaze recipe post was sponsored by Smithfield as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This will be the first sunny Memorial Day weekend we’ve had in two years, and we’re planning on doing plenty of grilling to celebrate the sunshine and the fact that the long lazy days of summer are here. My boyfriend and I grill out a lot during the summer months, and we host regular backyard BBQs for family and friends.
We have pork for dinner at least once a week, but most of the time it’s prepared in the oven or slow-cooker, so for the holiday weekend, my boyfriend and I were inspired to take one of our favorite indoor recipes out to the grill. It’s summer, y’all!
Grilled Pork Tenderloin Kebabs with Apricot Ginger Glaze
In the summertime, I like to spend less time preparing and more time relaxing, so when I was shopping for the weekend at Food Lion, I picked up Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Tenderloin because it’s already slow-marinated and perfectly seasoned in the bag. That means no prep work for me before it hits the grill, and since it’s made from 100% fresh pork with no artificial ingredients, I’m confident I’m serving a great meal to my family and friends.
Making kebabs is super easy, but they can often disappoint in the flavor department. That’s why I love using Smithfield marinated pork – the flavor is already taken care of before I even start.
So get your veggies and pineapple all chopped in big chunks, and then slice the tenderloin lengthwise before cutting that into good-sized chunks as well. (Ideally, everything should be around the same size for even cooking.) When everything is chopped, place the veggies, fresh pineapple chunks and pork on the skewers.
Tip: If using wooden skewers, soak them beforehand (at least 30 minutes) to prevent them from burning up. You can also use stainless steel skewers, but scrubbing them clean does not make for a relaxing summer day, so do yourself a favor and get the disposable bamboo skewers.
When the grill is ready, place the skewers on the grates over direct heat. Gently turn them every couple of minutes, and if the veggies start to char on the edges, move the skewers to indirect heat to let the pork finish cooking. With a properly heated grill, the kebabs will be ready in less than 30 minutes!
During the last 5 minutes of cooking, brush the apricot ginger glaze over the kebabs.
Enjoy a skewer full of summer flavor!
Grilled Pork Tenderloin Kebabs with Apricot Ginger Glaze
Ingredients
- 1 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Tenderloin
- 1 Vidalia onion cut into chunks
- 1 red pepper cut into chunks
- 1 green pepper cut into chunks
- 1 fresh pineapple cut into chunks
Apricot Ginger Glaze!
- 1 Tbsp fresh ginger grated
- 3 cloves garlic minced
- ½ cup apricot preserves
- 2 Tbsp honey
- 3 Tbsp soy sauce
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat outdoor grill.
- Cut tenderloin in half lengthwise, then cut into 1 1/2-inch cubes. Meat and veggies should be uniformly sized.
- Thread pork, veggies and pineapple on skewers.
- Cook over direct heat on grill, turning frequently to prevent burning. If kebabs are charring or burning too much, move to indirect heat and let pork finish cooking. Brush kebabs with Apricot Ginger Glaze during last 5 minutes of grilling.
