This recipe is a quick way to cook pork tenderloin. Because it is so tender, it can be enjoyed no matter how it is cut.


For the Kabobs:

  • 1 (16 oz.) Pork Tenderloin (cut into 12 equal cubes)
  • ¼ Fresh Pineapple (cut into eight large cubes)
  • 1 Large Red Onion (cut into eight large cubes)
  • 1 Large Red Bell Pepper (cut into eight large cubes)
  • 4 Steel or Bamboo Skewers at least 10 inches long
  • Salt and Cracked Black Pepper (to taste)

For the Thai Sauce:

  • 2 tbsp. Garlic (Finely Chopped)
  • 2 tbsp. Ginger (Finely Chopped)
  • 1 tbsp. Sesame Oil
  • 1 Lime (Zested and Juiced)
  • 2 tbsp. Scallions (Chopped)
  • 1 tbsp. Fresh Cilantro (Chopped)
  • 2 tbsp. Fish Sauce
  • Salt and Cracked Black Pepper (to taste)

For the Oven Roasted Broccoli:

  • 1 lb. Fresh Broccoli (cut into bite sized pieces)
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 Lemon (zest only)
  • Salt and Cracked Black Pepper (to taste)



1. Assemble the skewers with equal pieces of the red onion, bell pepper, and pineapple. Each skewer will hold three pieces of pork and two pieces of all other components, so begin and end each skewer with a piece of pork.

2. Add all sauce ingredients together in a mixing bowl until completely incorporated. Use a fork or whisk to ensure that the garlic, scallions, and cilantro are not emulsified. Lightly brush each kabob with half of the sauce.

3. To cook, broil or grill the first side of the kabobs for 3-4 minutes and then flip over. Once the first side is seared begin basting the kabobs with the remaining sauce on both sides. Continue to cook the pork for another 3-4 minutes, until it reaches and internal temperature of 145 F.



Tip: These kabobs are quick to cook and easy to prepare. It’s best to wait until just before cooking to assemble.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Wild Rice
  • Sautéed Bok Choy