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Get your grill and thrill the whole family with these Roasted Garlic & Black Pepper Grilled Pork Kabobs – ready super-fast, you’ll be the hero of the grill!
This is a sponsored conversation written by me on behalf of Smithfield® Fresh Pork. The opinions and text are all mine.
It’s a well-known fact around these parts that I’m a working mama, and I have to say – it really is a GRIND sometimes to get dinner on the table on a weeknight.
This week, temperatures in Phoenix hit 107 degrees! So, not only do I have the challenge of the time crunch, I also don’t want to heat the house up any further than necessary.
Time to roll out the grill! I’m a HUGE fan of Smithfield Marinated Fresh Pork Tenderloin – SO much flavor in one package, cuts my prep time all the way down, and I can even throw in some veges to really round out the meal. With pork tenderloin having 18g protein per serving, it’s a great choice!Get your grill and thrill the whole family with these Roasted Garlic & Black Pepper Grilled Pork Kabobs - ready super-fast, you'll be the hero of the grill! #grill #pork #tenderloin #dinner #recipe
Pork tenderloin works REALLY well for kabobs because it is very mild and has a soft, buttery texture. A tenderloin is an easy option for entertaining or a quick family meal. It takes on the flavors of the marinade perfectly, and cooks quickly, making it perfect for throwing on the grill. You can use any veggies you like – mix it up to whatever you have. Any kind of peppers, squash or onions is good. I especially like how pretty the different colors are on the plate.
We have heard that we eat with our eyes – and I’m trying to get the attention of my family! Using pineapple on the kabobs is a super-winner. Pineapple is AWESOME grilled, and adds a sweetness that pairs really well with the Smithfield Roasted Garlic & Black Pepper Fresh Pork Tenderloin!
These tenderloins are already marinated and ready for whatever you dream up!! Just choose your favorite flavor and some veggies – and you’re good to go! I often make these ahead and bring them to barbecues. Sure beats the usual hotdog/hamburger combos, and brings a touch of delicious to a party.
A word of warning – for our more sensitive-to-heat folks, the Smithfield Roasted Garlic & Black Pepper flavor IS pretty spicy, but I think it adds such an amazing dimension to the mild pork tenderloin.
So easy, just gather your ingredients, and start threading food onto the skewers! If you are using wooden skewers, be sure to soak them for an hour or two first, so they don’t burn on the grill.
You can do a mix of both pork/vegetables and just pork. Mainly because I get lazy after the first 2 kabobs are made, but also because I run out of skewers. I also grill extra veggies in a basket on the side of the grill. Leftovers are awesome if you’re lucky enough to actually have any left!
While everything cooks – prep a side. Here, I’ve made orzo, with arugula, blue cheese and parmesan.
See? Dinner’s READY!!!!!
There are obviously many ways to use pork tenderloin, but this is so much fun!! Food on sticks: it’s a thing. Do yourself (and everyone else, really) a favor, and be the Hero of the Grill.
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Roasted Garlic & Black Pepper Grilled Pork Kabobs
- 1 package Smithfield Roasted Garlic & Herb Pork Tenderloin cut into chunks
- 1/2 red bell pepper cut into chunks
- 1/2 yellow bell pepper cut into chunks
- 1 zucchini cut into chunks
- 1/2 red onion cut into chunks
- 1 cup fresh pineapple cut into chunks
- If using wood skewers, soak for an hour or two before beginning.
- Thread pork and vegetables/fruit onto skewers.
- Prepare the grill for direct heat.
- Grill kabobs, turning occasionally until meat is cooked, and vegetables tender. (I cook my tenderloin to 140-145F – use a meat thermometer to check!)
- Serve immediately.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.