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Summer Peach and Thyme Pork Kabobs
Making use of the sweetest summer peaches. Grilling this stone fruit really accentuates the natural flavors and while adding a little smokiness and pairs perfectly with this lean meat.
- Author: Jessica Gershman
- Yield: Serves 4-6 1x
- 2 lbs. of pork tenderloin trimmed (with silver skin removed) and cut into 2 inch cubes
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 tablespoons of olive oil (divided)
- 2 tablespoons of honey
- 4 garlic cloves minced
- 2 teaspoons of kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 4–5 firm ripe peaches
- Mix together Dijon, vinegar, 2 tablespoons of olive oil, honey, garlic, salt and pepper. Add in chopped thyme and add to a large plastic bag with pork and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill to medium high. Remove the pork from the marinade and skewer the pork on kebabs leaving a little space between each piece so it cooks evenly. Wash and cut the peaches into quarters and skewer. Drizzle the peaches with the remaining olive oil.
- Cook the pork 7-8 minutes per side on the grill until the internal temperature reaches 135-145 degrees for medium. Grill peaches 4-5 minutes on each side, remove from heat and salt.
- Arrange on a platter and serve with chopped thyme for presentation.
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