Honey Pork Tenderloin Kabobs

Honey Pork Tenderloin Kabobs Print this recipe

Yields: 4 servings
Cook time: 15 minutes Prep time: 15 minutes


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


  1. Mix first four ingredients in a bowl; stir well and set glaze aside. 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 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
  2. * Bourbon is optional, can substitute 2 tablespoons cider vinegar


  1. The National Pork Board
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