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Cherry Balsamic Marinated Pork Tenderloin Kebabs

6 servings
4 hours


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Nutritional Facts Per Serving

30.2 g
11.4 g
0.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 263
  • Fat 9.1 g
    • Saturated   2.1 g
    • + Trans 
  • Cholesterol 72 mg
  • Sodium   226 mg
  • Carbohydrate 11.4 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 30.2 g
    • Vitamin A
    • Vitamin C
    • Calcium 2 %
    • Iron 13 %


Cut 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.

Preheat 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.

While 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.

When the kebabs are cooked, plate them, drizzle with the mixture in the pot, and serve.

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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