Rosemary Pork Tenderloin and Grilled Peach Skewers
September 25, 2013Hey, yummy BBQ dishes are not quite out of season yet! As a matter of fact, BBQ season is 365 days a year at this household! Rain, shine, sleet, or snow...that BBQ still lights up! Enjoy this delicious recipe by Rachel Girardi, MSc.
Rosemary Pork Tenderloin and Grilled Peach Skewers
(makes 4 skewers)
I love skewers! The combination of fruit, vegetables and meat in this recipe make for a delicious and healthy meal option. Serve alongside some mixed greens and you have a fabulous BBQ meal!
Ingredients
- 12oz pork tenderloin cut into cubes
- 1 medium red pepper
- 2 peaches (I used white peaches)
- 2-3 tsp dried rosemary
- Extra virgin olive oil (to brush on skewer)
a) Cut pepper into big chunks.
b) Slice peaches into quarters.
c) Sprinkle pork cubes with rosemary.
d) Thread alternating pieces of pork, peach and pepper onto the skewer. Thread the peaches on lengthwise so more of the peach will be in contact with the grill.
e) Using a BBQ brush lightly brush length of skewer with extra virgin olive oil.
f) Grill the skewers until the meat is cooked through, turning once. Try to not turn them too frequently, to ensure that solid grill marks can be made on the peaches, which makes them look fantastic when they are served.
Nutritional information Per Skewer
Calories: 129
Fat: 3g
Carbs: 6g
Fiber: 1g
Protein: 18g
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