Orchard Pork Skewers

Elevate your grilling game with these exceptional pork tenderloin kabobs, a dish that cleverly unites the classic pairing of pork and apples in a fresh, grilled format. While grilling pork is a common practice, these kabobs stand out from the crowd. Pork tenderloin, known for its lean profile and inherent tenderness, is a superb choice for the grill, offering a succulent base that cooks up beautifully with minimal effort.

What truly sets this recipe apart and makes it an unforgettable culinary experience are two distinctive elements: the inclusion of sweet and smoky grilled apples and an exquisitely balanced apricot glaze that you’ll want to drizzle over everything!

The Magic Behind Grilled Pork Kabobs with Apples

Smoky Sweet Grilled Apples: A Culinary Revelation. If you’ve never grilled apples before, prepare to be amazed. The heat of the grill transforms ordinary apple slices into tender, caramelized, and intensely flavorful bites with a delightful smoky char. This method not only deepens their natural sweetness but also infuses them with an intriguing complexity that perfectly complements the savory notes of pork. It’s an ideal way to celebrate seasonal apples, adding a unique texture and taste dimension that you won’t find in traditional pork dishes. The affinity between apples and pork is well-established; consider my popular recipes for sautéed pork tenderloin with apples and onions and sheet pan pork tenderloin with apples and sweet potatoes as delicious proof of this timeless combination.

The Heavenly Apricot Glaze: A Symphony of Flavors. This isn’t just any glaze; it’s a masterpiece that will steal the show. Crafted from sweet apricot preserves, bright and zesty fresh lemon juice, the subtle tang of Dijon mustard, aromatic fresh rosemary, and a gentle kick from red pepper flakes, it creates a harmonious blend of sweet, savory, and spicy notes. The recipe yields a generous amount, ensuring you’ll have plenty for basting the kabobs as they grill and an ample supply for a delectable dipping sauce at the table. Seriously, this glaze is so good, you might find yourself wanting to eat it by the spoonful!

Impressive Enough for Guests, Simple Enough for Weeknights. These grilled pork and apple kabobs strike the perfect balance between sophisticated and straightforward. They look elegant and taste gourmet, making them an excellent choice for entertaining friends and family. Yet, their preparation is surprisingly simple, allowing you to whip up a fantastic dinner even on a busy weeknight. To complete your meal, consider serving these flavorful kabobs with a side of grilled rosemary potatoes for a complementary smoky flavor, or a refreshing kale salad with apples and golden raisins for a crisp contrast. For a lighter, tangy option, a simple German cucumber salad also pairs beautifully with the rich flavors of the pork and apricot glaze.

Key Ingredient Insights

Understanding the role of each ingredient will help you achieve the best possible flavor and texture in your grilled pork kabobs.

• Apricot Preserves: These form the sweet, fruity, and slightly tart foundation of our spectacular glaze. Opt for a high-quality preserve for the most vibrant apricot flavor.
• Freshly Squeezed Lemon Juice: The bright acidity of fresh lemon juice is crucial for balancing the sweetness of the preserves and cutting through the richness of the pork. Bottled lemon juice often has a dull, ‘off’ flavor, so it’s worth the extra minute to squeeze a fresh lemon. You’ll need about a quarter cup, typically from one medium to large lemon.
• Dijon Mustard: This classic French mustard adds a subtle tang and a slight peppery note, enhancing the overall depth of the glaze. A smooth Dijon works beautifully, but if you prefer a little texture and a bolder, rustic flavor, feel free to use a grainy or stone-ground variety.
• Olive Oil: A tablespoon of good quality olive oil is incorporated into the glaze to add richness and sheen. An additional tablespoon is brushed onto the assembled kabobs before grilling, helping to promote beautiful browning and a delicious crispy exterior on both the pork and vegetables.
• Rosemary: The herbaceous, pine-like aroma of fresh rosemary is a magical pairing with both pork and apples. While dried rosemary can be used in a pinch, fresh sprigs, finely chopped, truly elevate the glaze with their vibrant flavor. If using dried, remember that it’s more concentrated, so use about half the amount.
• Red Pepper Flakes: For a delightful hint of warmth and a gentle tingling sensation on the palate, a quarter teaspoon of red pepper flakes does the trick. Adjust this amount to your personal preference for spice. If you’re not a fan of heat, a dash of freshly coarse ground black pepper can offer a milder alternative.
• Apples: You’ll need one large apple, or two smaller ones, cut into sturdy 1-inch chunks. The key is to select a firm apple variety that retains its shape and texture beautifully when grilled, preventing it from becoming mushy. Leaving the peel on adds a lovely pop of color and valuable nutrients.
• Red Onion: Beyond its attractive color, red onion offers a milder, sweeter flavor profile than yellow or white onions when grilled. Cut into 1-inch chunks, it provides a pleasant savory counterpoint to the sweet pork and apples. Any other sweet onion variety would also work well if red onions are unavailable.
• Pork Tenderloin: This is the star of our kabobs. For a recipe serving four, look for a pork tenderloin weighing approximately 1 ½ pounds. This cut is incredibly lean, cooks quickly, and stays wonderfully tender, making it ideal for skewering and grilling. Ensure it’s cut into uniform 1-inch chunks for even cooking.

Crafting Delicious Grilled Pork Tenderloin Kabobs: A Step-by-Step Guide

Follow these simple instructions to create succulent and flavorful grilled pork kabobs that will impress everyone at your table.

1. Prepare Your Skewers and Preheat the Grill: If you’re using wooden skewers, immerse them in water for at least 30 minutes before you begin assembling. This crucial step prevents them from charring or catching fire on the hot grill. If you prefer, metal skewers are a convenient, reusable alternative and do not require soaking. While your skewers are soaking, take the time to preheat your grill to a medium-high heat, aiming for approximately 400°F (200°C). This ensures the grill is hot and ready, allowing for perfect searing and even cooking once the kabobs hit the grates.
2. Whip Up the Exquisite Apricot Glaze: In a small mixing bowl, combine the apricot preserves, fresh lemon juice, Dijon mustard, finely chopped fresh rosemary, a pinch of red pepper flakes, and one tablespoon of olive oil. Whisk all these ingredients together until they are thoroughly blended and smooth. Once mixed, carefully pour about half of this flavorful glaze into a separate small bowl. This reserved portion will serve as a delightful dipping sauce to be passed around at the table, ensuring everyone can add an extra burst of flavor to their kabobs. The remaining glaze in the first bowl will be used for basting the kabobs during grilling. This glaze can be prepared up to a day in advance and stored in the refrigerator, saving you precious time on cooking day.
3. Prepare Your Ingredients: With your glaze ready, it’s time to prepare the solid components of your kabobs. Using a sharp knife, carefully cut the pork tenderloin, red onion, and apple into uniform 1-inch chunks. Consistency in size is key for even cooking. For the apples, leave the peel on; it not only adds a lovely rustic appearance but also contributes to the nutritional value and helps the apple pieces maintain their shape during grilling.
4. Assemble the Kabobs: Now for the fun part – threading your skewers! For optimal presentation and cooking, alternate the ingredients in the following order: start with a piece of pork, then an apple chunk, followed by a piece of red onion. Repeat this pattern along each skewer until all your ingredients are neatly threaded. Aim for a slightly snug fit without overly compressing the ingredients, allowing heat to circulate. Once all skewers are loaded, gently brush them all over with the remaining tablespoon of olive oil. This not only adds flavor but also helps prevent sticking and promotes a beautiful golden-brown char. Finish by generously seasoning both sides of the assembled kabobs with kosher salt and freshly ground black pepper. Now, your kabobs are primed and ready for the grill!
5. Grill to Perfection: Carefully place the seasoned kabobs on the preheated grill grates. Grill them for a total of 10 to 12 minutes. During this time, turn the kabobs at least once, and frequently baste them with the glaze you set aside for grilling. The basting not only infuses the kabobs with incredible flavor but also helps create that beautiful caramelized exterior. The goal is to achieve an internal temperature of 145°F (63°C) for the pork, ensuring it is perfectly cooked, tender, and juicy. Use an instant-read thermometer inserted into the thickest part of a pork piece to confirm doneness.
6. Serve and Enjoy: Once cooked to perfection, remove the grilled pork kabobs from the grill and arrange them artfully on a serving platter. Drizzle a little extra of the reserved apricot glaze over the kabobs on the platter for an added touch of moisture and flavor. For a beautiful garnish, scatter a few fresh rosemary sprigs over the top. Since your grill is already hot, consider rounding out your meal with other fantastic grilled sides like easy grilled Brussels sprouts or perfectly grilled zucchini. Serve immediately and savor every delicious bite!

Mastering Your Grilled Pork Kabobs: Essential Tips

Achieving perfectly grilled kabobs every time is easy with a few key strategies:

• Select the Ideal Pork Cut: For kabobs, you want lean, tender pork that cooks relatively quickly and remains juicy. Pork tenderloin is by far the superior choice due to its fine grain and low fat content. Avoid larger cuts like pork loin roasts, which are better suited for slower, longer cooking methods designed to tenderize them, and would likely dry out on the grill when cut into small pieces.
• Ensure Uniformity in Your Cuts: This tip is crucial for even cooking. Cut all your pork, apples, and onions into consistently sized 1-inch chunks. If some pieces are significantly smaller or larger than others, you’ll end up with some ingredients overcooked and dry, while others are undercooked. Uniformity guarantees that everything reaches optimal doneness at the same time, resulting in perfectly tender pork and beautifully cooked fruits and vegetables.
• Always Preheat Your Grill: Patience is a virtue when it comes to grilling. Allow your grill to thoroughly preheat to a medium-high temperature, typically around 400°F (200°C), before placing your kabobs on the grates. A hot grill ensures a beautiful, immediate sear on the exterior of the pork and vegetables, locking in juices and developing those coveted grill marks and smoky flavors. Placing food on a cool grill can lead to sticking and dull, steamed results.
• Avoid Overcooking the Pork: Pork tenderloin is a lean cut and can become dry and tough if overcooked. Grill the kabobs for about 5 minutes per side, turning them once to achieve a nice sear on two main sides. If you prefer to brown all sides of the cubed pork, turn the kabobs four times, grilling for 2 to 3 minutes per side. The most reliable way to determine doneness is by using an instant-read meat thermometer. Insert it into the thickest part of a pork chunk; the internal temperature should register 145°F (63°C). At this temperature, the pork will be perfectly cooked, slightly pink in the center, and wonderfully tender and juicy.

Exciting Recipe Variations to Explore

While the classic grilled pork and apple kabobs are delicious, don’t hesitate to experiment with these creative variations to suit your taste or what you have on hand.

• Embrace a Hawaiian Flair: For a tropical twist, swap out the apple chunks for fresh pineapple pieces. Pineapple’s natural sweetness and acidity caramelize beautifully on the grill, adding a vibrant, juicy dimension that pairs wonderfully with pork. You could also take inspiration from my grilled pineapple shrimp kabobs with homemade teriyaki sauce, substituting the shrimp with pork tenderloin (remembering that pork will require a longer grilling time than shrimp).
• Consider Marinating Your Pork: While the apricot glaze provides ample flavor, marinating the pork beforehand can infuse it with even deeper taste and tenderness. This recipe isn’t strictly necessary for a delicious outcome, but if you’re aiming to elevate your kabobs to the next level, explore one of my many flavorful marinade recipes. Marinate the pork chunks as directed in your chosen recipe before threading them onto the skewers. There’s no need to marinate the fruit or vegetables, as they absorb flavors differently and quickly on the grill.
• Oven Broiling for Indoor Grilling: No outdoor grill? No problem! You can easily prepare these kabobs indoors under your oven’s broiler. Arrange the threaded kabobs on a baking sheet lined with foil for easy cleanup. Broil on high heat, turning them once halfway through, for approximately 10 to 12 minutes, or until the pork is cooked through and lightly charred. For more oven-friendly pork recipes, try my savory Mediterranean pork tenderloin sheet pan dinner.
• Substitute with Chicken: If pork isn’t your preference, boneless, skinless chicken breast or thigh, cut into 1-inch pieces, makes an excellent substitute. The cooking time will be similar, but always ensure the chicken reaches an internal temperature of 165°F (74°C).
• Whole Tenderloin Options: If you’re in the mood for a larger cut of pork and want to skip the skewers, consider cooking whole pork tenderloins. My spice-rubbed pork tenderloin recipe or the elegant pork tenderloin with port wine sauce and roasted grapes offer fantastic alternatives for a more substantial meal.
• Experiment with Different Preserves: The apricot glaze is divine, but if apricots aren’t your favorite or you’re looking for another flavor profile, feel free to substitute with other fruit preserves. Cherry preserves will add a deeper, more tart-sweet note, raspberry preserves offer a bright and tangy zest, while orange marmalade provides a zesty, slightly bitter-sweet citrus kick. Each will transform the glaze in a delightful new way.

Effortless Meal Prep: Make-Ahead Strategy

To streamline your cooking process and enjoy a stress-free meal, you can prepare the delicious apricot glaze and assemble the kabobs up to a full day in advance. After assembling the skewers and preparing the glaze, ensure they are both tightly wrapped or sealed in airtight containers. Store them diligently in the refrigerator until you are ready to grill. This proactive step allows the flavors to meld beautifully and significantly reduces your prep time on the day of cooking, leaving you more time to relax and enjoy your company.

Smart Storage & Reheating Tips

Should you be lucky enough to have any leftover grilled pork kabobs, ensure they are stored correctly to maintain their freshness and flavor. Tightly wrap the cooled kabobs in plastic wrap or place them in an airtight container, and refrigerate them for up to three days. When it’s time to enjoy them again, reheat the kabobs gently in the microwave or a low oven (around 250°F / 120°C). Be mindful not to overheat them, as pork tenderloin, being a lean cut, can quickly become dry and tough if overcooked during reheating. Gentle warming will preserve its tenderness and juiciness, ensuring they taste almost as good as fresh off the grill.

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Recipe

Grilled Pork Kabobs with Apples

5 from 3 votes

By

Rachel Gurk

Prep Time:

15 minutes
mins

Cook Time:

12 minutes
mins

Total Time:

27 minutes
mins

Servings:
6

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Smoky grilled apples, tender pork chunks, and sweet red onions, all brought together with a vibrant lemony apricot glaze, make these grilled pork kabobs an unforgettable feast for the tastebuds.

Ingredients

• ½ cup apricot preserves
• ¼ cup fresh lemon juice
• 3 tablespoons Dijon mustard
• 1 teaspoon finely chopped fresh rosemary (or ½ teaspoon dried)
• ¼ teaspoon red pepper flakes (add more to taste for extra heat)
• 2 tablespoons olive oil, divided
• 1 ½ pounds pork tenderloin, trimmed and cut into 1-inch chunks
• ½ large red onion, cut into 1-inch chunks
• 1 large firm apple (such as Granny Smith or HoneyCrisp), peel left on, cored and cut into 1-inch chunks (approximately 16 pieces)
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat, targeting a temperature of 400ºF (200°C).
3. In a small bowl, whisk together the apricot preserves, lemon juice, Dijon mustard, fresh rosemary, red pepper flakes, and 1 tablespoon of olive oil until well combined. Set aside half of this glaze to be used as a dipping sauce later.
4. Thread the pork, apple chunks, and red onion pieces onto your prepared skewers, alternating the ingredients. Brush the loaded skewers with the remaining 1 tablespoon of olive oil, then season generously with kosher salt and coarse ground black pepper.
5. Place the kabobs on the preheated grill. Grill for a total of 10 to 12 minutes, turning them frequently and basting with the grilling glaze (not the reserved dipping sauce) every few minutes, until the pork reaches an internal temperature of 145ºF (63°C) as measured with an instant-read thermometer.
6. Remove the kabobs from the grill and let them rest for a few minutes. Serve immediately with the reserved apricot glaze on the side for dipping or drizzling.

Notes

• Apple Varieties: For best results, choose firm apples that hold their shape when cooked. Recommended varieties include Granny Smith, HoneyCrisp, Jonathan, Empire, Pink Lady, Golden Delicious, or Mutsu (Crispin).
• Oven Broiling: If grilling isn’t an option, you can broil the kabobs in your oven. Arrange them on a foil-lined baking sheet and broil on high, turning once, for 10 to 12 minutes or until cooked through and lightly charred.
• Chicken Substitution: Feel free to substitute the pork with boneless, skinless chicken breast or thigh, cut into 1-inch pieces, if preferred. Ensure chicken reaches an internal temperature of 165°F (74°C).
• Glaze Flavor Variations: Instead of apricot preserves, experiment with other fruit preserves like cherry, raspberry, or orange marmalade for a different flavor profile in your glaze.

Video

Watch how to make these delicious Grilled Pork Kabobs with Apples!

Nutrition Information

Serving: 2 skewers,
Calories: 229 kcal,
Carbohydrates: 16 g,
Protein: 24 g,
Fat: 9 g,
Saturated Fat: 2 g,
Polyunsaturated Fat: 1 g,
Monounsaturated Fat: 5 g,
Trans Fat: 0.04 g,
Cholesterol: 74 mg,
Sodium: 338 mg,
Potassium: 529 mg,
Fiber: 2 g,
Sugar: 11 g,
Vitamin A: 50 IU,
Vitamin C: 6 mg,
Calcium: 19 mg,
Iron: 1 mg

Please note: Nutrition information is automatically calculated and should only be used as an approximation.

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