Rosemary Pork Tenderloin and Grilled Peach Skewers

September 25, 2013

Hey, 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

rachel

ABOUT THE AUTHOR

Rachel Girardi, MsC graduated with a Masters in Psychology from the University of Western Ontario in 2007. Her philosophy is that fitness, nutrition and lifestyle cannot be looked at in isolation. She combines her love of fitness and good food to help her clients improve their health and the quality of their lives. Her main goal is to figure out how to fit “healthy” into your life while still letting you live it.

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