Pork & Peach Kabob | The Little Shop of Olive Oils

Pork & Peach Kabob

Tracey Wilkinson

Ingredients:

  • 2 peaches, pitted, each cut into 6 wedges
  • 1 Vidalia onion, cut into 6 wedges
  • 1-1/2 lb. pork tenderloin, cut into 18 pieces
  • 3/4 cup of your favorite Barbecue Sauce
  • 1/4 cup Herbes de Provence Infused Olive Oil
  • 2 tablespoons Peach White Balsamic Vinegar

Directions:

  • Marinate the pork pieces in a bag with the oil and vinegar for one hour prior to cooking.
  • Heat grill to medium-high heat.
  • Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternating with marinated pork pieces.
  • Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.

Prep

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