Tangy Pork Tenderloin Kabobs | No Grill Required

Pork tenderloin is the star of my Tangy Pork Kabobs. Marinated in a sweet and tangy sauce, then paired with pineapple and bell peppers, these colorful kabobs are cooked under the broiler instead of the grill so you can enjoy them anytime of the year.

=== 🍽🍸🥩 RECIPE ===
1 Pork Tenderloin (around 1 lb or 450 g)
8 ounce (227 g) can pineapple chunks in natural juice, drained and juice reserved
1 large onion cut in quarters, layers separated
3 bell peppers (red/yellow/orange) cut into large chunks
2 ounces (60 ml) ketchup
2 tablespoons (30 ml) soy sauce
2 – 3 dashes hot sauce
Salt & Pepper
Olive oil

For the marinade:
In a small pot combine the pineapple juice, ketchup, soy sauce, hot sauce and salt & pepper. Stir to combine. Bring to a boil over medium heat, and then reduce to a simmer until slightly thickened. Allow to cool.

Slice the pork loin into 12 equal sized pieces. Place the pork into a zip top bag and pour the cooled marinade over the pork. Close the bag, squeezing as much air out as you can. Refrigerate for a minimum of 30 minutes.

To assemble the kabobs:

Preheat your broiler.

On a skewer start with a piece of the pepper. Follow with a piece of pork, then pineapple, then pork, then onion. Continue so you have 6 pieces of pork layered between the vegetables and ending with a piece of pepper.

This recipe will give you two heartly kabobs.

Place leftover vegetables on a sheet tray. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Place the kabobs directly on the bed of the vegetables. Pour any leftover marinade directly over the kabobs.
Place directly under the broiler and cook until the vegetables are softened and slightly charred, and the pork reaches an internal temperature of 145 F (63 c). Turn halfway through. Remove from the broiler and let the kabobs rest for 5 minutes.

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