Pork Tenderloin Kebabs

Pork Tenderloin Kebabs

Ready in 35  minutes; Serves 4.  Serving Size 3 kebabs.


  • 1 pound pork tenderloin
  • 2 bell peppers, diced (any color, or variety)
  • 1 zucchini, cut into 1 to 2 inch chunks
  • 1 red onion, cut into 1 to 2 inch chunks
  • 1 pineapple, cubed
  • 10 ounces mushrooms, cut in half if wider than 1 inch
  • 1 peach, halved, pitted, and cubed
  • 2 Tbsp oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  1. If roasting in the oven, preheat the oven to 400ºF. If grilling, preheat the grill to medium-high heat (350-400ºF).
  2. Place 12 wooden skewers in warm water to soak for 10-15 minutes. If using metal skewers, soaking is not needed.
  3. Cut the pork tenderloin into 1-inch cubes. Try to keep the cubes small and consistent in size, so they cook quickly and evenly.
  4. In a large bowl, combine the bell peppers, zucchini, onion, mushrooms, pineapple, peach, oil, salt, and pepper.
  5. Assemble the kebabs by alternating between the cubed pork and the various vegetable and fruit pieces.
  6. Roast or grill the kebabs until the pork is cooked to an internal temperature of 145ºF, about 10-15 minutes, turning every 3-5 minutes if grilling.
  7. Serve warm.

Note:  You can substitute the pork loin with 1 pound of boneless pork chops.

Nutrition Facts Per Serving:

Calories 350; Protein 34.5g; Carbohydrates 31g; Fiber 5g; Total Fat 11.5g; (Saturated Fat 2.5g); Sodium 370mg; Cholesterol 35mg

 Source: Adapted from America’s Test Kitchen; Submitted to the VA