Cherry Balsamic Marinated Pork Tenderloin Kebabs
Prep Time
Cooking Mode
2 (each about 400 grams) pork tenderloins, trimmed
⅓ cup Little Creek Cherry Balsamic Dressing (see Note)
18 (1 ½") cubes of onion
18 (1 ½") cubes of green bell pepper
18 (1 ½") cubes of yellow bell pepper
to taste Salt and freshly ground black pepper
3 Tbsp. Little Creek Cherry Balsamic Dressing
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. water
2 (each about 400 grams) pork tenderloins, trimmed
⅓ cup Little Creek Cherry Balsamic Dressing (see Note)
18 (1 ½") cubes of onion
18 (1 ½") cubes of green bell pepper
18 (1 ½") cubes of yellow bell pepper
to taste Salt and freshly ground black pepper
3 Tbsp. Little Creek Cherry Balsamic Dressing
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. water
1Cut the pork into 36, 1 1/2" to 2" cubes and place in a bowl. Toss in the 1/3 cup dressing. Cover, refrigerate and marinate the pork 4 hours.
2Preheat barbecue or indoor grill to medium-high. Divide and thread the pork, onion and bell peppers onto 6 long metal or wooden skewers (see Note). Season the kebabs with salt and pepper. Grill the kebabs, turning occasionally, for 8 to 10 minutes, or until the pork is cooked.
3While the kebabs cook, make a flavourful drizzle for them by placing the remaining ingredients in a small pot. Bring to a simmer, cook 1 minute, and then remove from the heat.
4When the kebabs are cooked, plate them, drizzle with the mixture in the pot, and serve.
Tips
1
***Note:*** Find Little Creek dressings in our salad dressing aisle. Shake the bottle well before using. If using wooden skewers, to help prevent scorching, soak them in cold water a few hours before using.
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Personal Note
Personal Note