Recipe Details

Honey Pork Tenderloin Kabobs

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


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

Cooking Directions

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.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

Serving Suggestions

Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

Nutrition Information

Calories: 640 calories
Protein: 42 grams
Fat: 12 grams
Sodium: 290 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 77 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

Read more about Cubed and Sliced  Arrow
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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

Read more about Grilling  Arrow
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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title

Honey & Pork
by Jason 05/19/2013
How can you go wrong? Love this.

Pork kabobs
by anonymous 01/08/2013
Now this looks good and I will try this. 

by anonymous 11/30/2012
 taste good

by anonymous 09/04/2012
 Easy. Use peaches that are not quite ripe. I mixed regular and dijon mustard and turned out great.

Honey Pork Tenderloin
by anonymous 05/18/2012
 Great flavor, very healthy. My family loved!

by anonymous 10/25/2011

honey pork tenderloin kabobs
by anonymous 10/22/2011
 In viewing this recipe and the review about the peaches being mushy I plan to switch them with pineapple chunks when I make this recipe. They hold up better on the grill and I think will actually go better with the pork and the sauce.

by mehwish 08/11/2011

Honey Pork Tenderloin Kabobs
by PollyNana 07/16/2011
Very tasty and good way to get vegies. Try red wine vinegar. Delish! 

honey pork
by t.w. 06/13/2011

by nd 06/10/2011

honey pork tenerlion kabobs
by steve 04/22/2011

by Anna 04/16/2011
I used the glaze from this recipe to grill pork chops and large butterflied shrimp in the shell. I put everything on the grill with only salt and pepper, then brushed the glaze on near the end of cooking. It was fantastic! We couldn't stop eating the shrimp, and the pork was pretty tasty too. Next time I think I'll marinate the pork in this mixture and brush it on during cooking, as well, to get more flavor into the pork. Overall a great recipe!

by jossie 02/03/2011
 I love to cook with your wonderful recipes

Pork kebabs
by Robert H 07/30/2010
 By the time the pork was cooked the peaches were mush and fell off the skewers. Tastes good.

Pork Kabobs
by Carnes 10/05/2009
Love this recipe! I added mushrooms and left off the onions! My whole family raved!

Honey Pork
by Melanie 09/22/2009
Great taste!