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Grilled and glossy, this BBQ Sweet and Spicy Pork Tenderloin Kabobs Recipe is full of juicy fruit flavors and tangy spices. The combination of pork tenderloin, apricots, and shallots makes a delicious balance of flavors.

Grilling caramelizes the edges of the pork kabobs and adds a smoky depth of flavor. The apricots become jammy and the shallots sweeter from the heat of the grill. There is just the right amount of spicy heat from the marinade making this pork tenderloin recipe a win at your next barbeque.

Best Type of Pork for Kabobs

Due to its tender texture and mild flavor, pork tenderloin is an excellent choice for kabobs. Its ability to absorb marinades and spices makes this cut of pork natural for grilling.

This lean cut of pork pairs well with a variety of flavor profiles. The bite-sized pieces of pork tenderloin in the kabobs will cook quickly so that the meat is juicy with just the right amount of char.

Kabob Ingredients

2 pounds of pork tenderloin - I used two tenderloins to total 2 pounds.
Apricots - The apricots should be ripe so that they are easy to remove from the center stone. But don't use fruit that is too soft. It will fall off the skewers when you are grilling.
Shallots - Grilling makes the shallots sweeter.
White Balsamic Vinegar - Sweet and fruity, this is the basis of the marinade
Garlic Cloves - Lots of minced garlic!
Fresh Ginger - A hit of warm spice.
Extra Virgin Olive Oil - A fruity oil that partners well with the overall flavor profile.
Light Brown Sugar - The molasses in the brown sugar adds a nuanced sweetness to the marinade.
Red Pepper Flakes - The amount in the recipe is a guide. You decide your spice level.
Apricot Preserves - Added to the marinade, this creates a glaze that clings to the kabobs.

BBQ Kabob Recipe

This is a simple preparation for tender and juicy pork kabobs combined with a sweet and spicy marinade.

Trim the pork

Trim any excess fat from the pork tenderloin.
The silver skin located at one end of the tenderloin is connective tissue that needs to be removed. If it is not removed, it will become chewy and tough when cooked. To remove it, insert the tip of your knife at one end of the silver skin. Tilt the edge of your knife upwards as you slide it underneath the silver skin, using a sawing motion to move forward. You want to avoid removing too much of the pork. Continue by inserting the knife tip again to remove another piece of silver skin. Repeat this process until you have removed all the connective tissue.

Cut the pork tenderloin in half through the length of the meat. Continue by cutting each half into 1½ inch pieces.
If the pieces at the end of the tenderloin are thin, they can be folded together and then threaded onto the skewer. This makes the meat the same thickness as the other cubes.

Pork Marinade Ingredients

Add the white balsamic vinegar to a small bowl. Sprinkle in the kosher salt, letting it dissolve.
Whisk the olive oil into the vinegar.
Remove the peel from a piece of ginger. Using a Microplane, mince the garlic and ginger.
Add the garlic, ginger, brown sugar, and red pepper flakes to the bowl. Whisk together to incorporate.

Remove ¼ cup of the marinade and reserve.
Combine the pork cubes and the marinade in a large resealable plastic bag. Toss the pieces of pork, coating them in the marinade. Marinate the pork for at least 1 hour. While you can marinate the meat overnight, remove it from the marinade after 12 hours.

Prepare Kabobs

It is best to use apricots that are ripe but not too soft. It is easier to remove them from the stone but if the apricots are too ripe, they may fall off the skewer. Cut the apricots into ⅛ths.
Peel the shallots and cut them into quarters.
Start by threading a piece of marinated pork onto the skewer followed by a piece of apricot and a wedge of shallot. Continue two more times. Put one last cube of pork on the end of the kabob. There should be a piece of pork at the end of each skewer.
Repeat this process until you have 6-8 kabobs.

Grilling the Kabobs

Add ¼ cup of apricot preserves to the remaining marinade, stirring to combine.
It is best to use both direct and indirect heat to grill the kabobs. For a charcoal grill mound the coals on one side, leaving the other side empty. If you are using a gas grill, adjust your burners so that one side can be used to cook the kabobs and on the other side, the burners are off.
When the grill is ready - the gas grill is preheated to medium-high heat or the coals on the charcoal grill are glowing red with a light cover of ash, coat the rack with cooking spray.
Place the kabobs on the rack with plenty of space between them. Grill the kabobs for about 2-3 minutes a side, continually rotating. You don't want to scorch the kabobs but there should be grill marks on the meat and fruit.

After turning and grilling the kabobs for about 6 minutes, baste the top side with the reserved marinade/apricot mix. Remove them to the other side of the grill and place the kabob marinade-side down for indirect cooking. Cover the grill and leave the kabobs for about 2 minutes. Brush the surface with more of the marinade and rotate. Cover once again and leave the kabobs for 2 minutes.
The total cooking time for the kabobs is 10 minutes. The internal temperature of the meat should be 145-155 degrees.

Tips

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
The kabobs are basted when they are placed on the side of the grill for indirect cooking. If you baste them when they are over the flame, the sugar in the marinade will burn.

FAQ

Can I use pork loin instead of pork tenderloin for the skewers? Yes, but keep in mind that pork loin is less tender than tenderloin. Be careful to not overcook it.
How do I know when the pork is cooked? Use a meat thermometer to ensure the pork is at 145 degrees. After resting for 3 minutes, the temperature may be higher due to carry-over cooking.
What are some popular sides that pair well with BBQ pork skewers for a complete meal? I like to serve the kabobs with a couscous salad. Other options are basmati rice and warm pita bread.

Sizzle of a Hot Grill

There is something about the sound of food cooking on a hot grill and the aroma of a smokey barbeque that gets people excited for what is to come. These BBQ Sweet and Spicy Pork Tenderloin Kabobs, sizzling and seared on a hot grill will catch everyone's attention.

Glistening from the vibrant sweet and spicy apricot marinade, the tender pieces of pork are hard to resist.

Here is another grilled kabob recipe - https://tenpoundcakecompany.com/grilled-kebabs-with-tahini-marinade/

Recipe

Two white plates of pork skewers on a bed of couscous.

BBQ Sweet and Spicy Pork Tenderloin Kabobs Recipe

Course: Barbeque, Lunch, Main Course

Cuisine: Compliments many cuisines

Prep Time: 25

Cook Time: 20

Marinating Time: 1

Servings: kabobs

Calories: 366kcal

Author: Ten Pound Cake Company

This BBQ Sweet and Spicy Pork Tenderloin Kabobs Recipe creates brightly flavored and caramelized skewers that are hard to resist.

Print Recipe

Equipment

1 cutting board
1 knife
1 microplane
1 small bowl
1 small whisk
1 platter
7 skewers wood or metal
1 set of tongs
1 small brush

Ingredients

2 pounds pork tenderloin (908 grams)
3 apricots (It is best to use ripe apricots)
3 shallots
½ cup white balsamic vinegar (3.6 ounces/102 grams)
1 teaspoon kosher salt
1½ tablespoons garlic, minced (4 large cloves)
2 teaspoons fresh ginger, minced (about 1 inch piece)
½ cup extra virgin olive oil
3 tablespoons light brown sugar
½ teaspoon red pepper flakes
¼ cup apricot preserves

Instructions

Trim Pork Tenderloin

Trim any excess fat from the pork tenderloin.
The silver skin, located at one end of the tenderloin, is connective tissue that needs to be removed. If it is not removed, it will become chewy when cooked and may cause the tenderloin to curl up.
To remove it, insert the tip of your knife at one end of the silver skin. Tilt the edge of your knife up as you slide it underneath the silver skin, using a sawing motion to move forward. You want to avoid removing too much of the pork. Continue by inserting the knife tip again to remove another piece of silver skin. Repeat this process until you have removed all the connective tissue.
Cut the pork tenderloin in half through the length of the meat. Continue by cutting each half into 1½ inch pieces.

Marinade

Add the white balsamic vinegar to a small bowl. Sprinkle in the kosher salt, letting it dissolve.
Remove the peel from a piece of ginger. Using a Microplane, mince the garlic and ginger.
Whisk the olive oil into the vinegar.
Add the garlic, ginger, brown sugar, and red pepper flakes to the bowl. Whisk together to incorporate.
Remove ¼ cup of the marinade and reserve.
Add the cubed pork to the small bowl. Toss the pieces of pork, coating them in the marinade. Cover the bowl with a piece of plastic wrap. Marinate the pork for at least 1 hour. While you can marinate the meat overnight, remove it from the marinade after 12 hours.

Prepare Kabobs

It is easiest to use apricots that are ripe but not too soft. It is easier to remove them from the stone but if the apricots are too ripe, they may fall off the skewer. Cut the apricots into ⅛ths.
Peel the shallots and cut them into quarters.
Start by threading a piece of pork onto the skewer followed by a piece of apricot and a wedge of shallot. Continue two more times. Put one last cube of pork on the end of the kabob.
Repeat this process until you have 6-8 kabobs.

Grilling the Kabobs

Add ¼ cup of apricot preserves to the reserved marinade. Stir to combine.
It is best to use both direct and indirect heat to grill the kabobs. For a charcoal grill place mound the coals on one side, leaving the other side empty. If you are using a gas grill, adjust your burners so that one side can be used to cook the kabobs and on the other side, the burners are off.
When the grill is ready - the gas grill is preheated to 400 degrees or the coals on the charcoal grill are glowing red with a light cover of ash, coat the rack with cooking spray.
Place the kabobs on the rack with plenty of space between them. Grill the kabobs for about 2-3 minutes a side, continually rotating. You don't want to scorch the kabobs but there should be grill marks on the meat and fruit.
After turning and grilling the kabobs for about 6 minutes, baste with the reserved marinade/apricot mix. Remove them to the other side of the grill, marinade-side down for indirect cooking. Cover the grill and leave the kabobs for about 2 minutes. Brush the surface with more of the marinade and rotate. Cover once again and leave the kabobs for 2 minutes.
The kabobs should be finished cooking after 10 minutes. The internal temperature of the meat should be 145-155 degrees.

Notes

TIPS

If using wood skewers, soak them in water for at least 30 minutes so they do not burn.

The skewers are basted when they are placed on the side of the grill for indirect cooking. If you baste them when they are over the flame, the sugar in the marinade will burn.