Honey Pork Tenderloin Kabob

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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  • ½ cup bourbon* or 2 tablespoons cider vinegar
  • ½ cup honey
  • ½ cup mustard
  • 1 teaspoon dried tarragon
  • 3 to 4 sweet potatoes, cut into 24 one inch cubes
  • 1½ pounds pork tenderloin, cut into 24 one-inch cubes
  • 4 medium ripe peaches, unpeeled, pitted and quartered
  • 4 green bell peppers, each cut into 8 two-inch pieces
  • 8 yellow onion, each cut into 4 two-inch pieces
  • Olive oil, for grilling


Set the EGG for direct cooking at 400ºF/204ºC.

Mix first four ingredients in a bowl; stir well and set glaze aside. Grill, steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight Flexible Skewers.

Brush kabobs with honey glaze mixture; lightly oil cooking grid. Grill for 5 minutes on each side or until thoroughly cooked, basting occasionally with glaze.

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

Makes 4 servings


1 thought on “Honey Pork Tenderloin Kabob”

  1. Good summertime meal on the back deck. Loved the grilled peaches, which were a great combination with the peppers, onions, and sweet potatoes. The glaze could use a little more kick but was still good. Used the cider vinegar if that helps. Be careful not to over pre-cook those sweet potatoes. When you get them on the grill, they need to be firm, less they come off as what happened to us.

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