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.


  • 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
  • 45 firm ripe peaches


  1. 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.
  2. 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.
  3. 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.
  4. Arrange on a platter and serve with chopped thyme for presentation.