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Pork Tenderloin Kabobs

Pork Tenderloin Kabobs make for a super meal served with rice.
Course Dinner, Main Course
Cuisine All-American
Keyword pork tenderloin, vegetables
Prep Time 15 minutes
Cook Time 1 hour
Servings 5
Calories 700kcal
Author Lynn / Turnips 2 Tangerines


  • skewers


  • 10 wooden skewers
  • 1 1/2 pounds marinated pork tenderloin, cut into 1-1/4 inch cubes
  • 1 10 oz package grape or cherry tomatoes
  • 1 16 oz package whole mushrooms
  • 1 16 oz package Brussels sprouts
  • 1 16 oz package assorted mini peppers, cut in half
  • 1 large sweet onion, cut into wedges
  • 1 to 2 pounds mini baby potatoes
  • 10 slices bacon
  • smoked sea salt* and fresh cracked pepper to taste
  • 1/2 cup aged balsamic vinaigrette
  • 1/4 cup white wine, optional


  • Preheat oven to 400º
  • Soak 12 wooden skewers in water overnight.
  • Alternate the assorted veggies with meat on the skewers.
  • Wrap 2 strips of bacon around 5 skewers. (five wrapped in bacon, 5 without bacon)
  • Alternate bacon wrapped skewers and unwrapped skewers in two 13 x 9-inch glass baking dish. Place the skewers in the oven on the center rack.
  • Bake for 35 to 45 minutes. Check vegetables to see if they are tender.
  • Remove baking dishes from oven. Carefully spoon aged balsamic vinaigrette over skewers.
  • Bake an additional 10 to 15 minutes longer.
  • Remove baking dishes from oven, transfer kabobs to serving plate. Sprinkle the kabobs with smoked sea salt and fresh cracked pepper, to taste.
  • Optional: stir drippings in baking dishes. Add 1/4 cup of room temperature white wine to drippings stirring constantly, while scraping up any bits left in pans. Spoon drippings over kabobs and serve.
  • Cooking times will vary depending on thickness of meat and vegetables used.


Serving: 1g | Calories: 700kcal | Carbohydrates: 54g | Protein: 40g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 385mg | Potassium: 1855mg | Fiber: 7g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 57.3mg | Calcium: 56mg | Iron: 3.8mg