Marinated Pork Tenderloin and Pineapple Kabobs

We love our pork!

As a person of Portuguese descent, I think that my enjoyment of meals with pork is something that’s built into my D.N.A. It’s a very versatile meat and it’s used in so many Portuguese recipes. I should probably reduce the amount of pork we eat at home… but it’s so easy to cook and it tastes so darn good.

Party in the hoooouse…

I know quite a few families back on the island of Pico who raised their own pigs when I lived there. January and February were popular months for “doing the deed” once the pigs were fully grown (sorry vegetarian friends).

These events were considered a bit of a “festa” (celebration) because it involved lots of family and friends gathering, and there was always plenty of food and drink. The men would “take care” of the pig(s) and the women would cook and bake giant feasts. I’m not condoning the division of labour, I’m just telling you how I experienced it way back when.

These gatherings often involved music, card games, very very loud conversation (a newcomer would think they were arguing), and even an occasional visit from masqueraded groups of people (folks from the town) who would ‘crash’ the party for an adult beverage, snacks, and some good laughs. I know the purpose for these gatherings might seem crude, but I remember looking forward to these events because of how everyone would come together to work, and eat, and have fun–all while preparing meat that would feed the family for a good portion of the year. These folks worked hard, but they played even harder! Respect.

BBQ time

Although it’s not officially BBQ season (temperatures are still a little all over the place here), those who know me know that it’s always BBQ season for me :-). Rain and snow… they don’t stop me. Luckily though, the weather was quite nice when I made these kabobs, so that was a bonus.

I’ve made pork tenderloin kabobs before, but this time I messed around with a new recipe for the marinade. I nailed it with this olive oil, garlic and Dijon mustard-based marinade. After Michael took his first bite he nodded his head, smiled, and said, “you have a winner here, dad”! Everyone else agreed too. I love it when a plan comes together.

No matter the weather, fire up the bbq now, It’s bbq season somewhere. Eat well, friends!

Print Recipe

Marinated Pork Tenderloin and Pineapple Kabobs

Juicy, citrusy, quick and easy for a busy weekday dinner. Marinate in the morning for a speedy grilling in the evening. Everyone will thank you!

Prep Time30 minutes mins

Cook Time14 minutes mins

Total Time44 minutes mins

Course: Main, Main Course

Cuisine: American, Azores, Brazilian, Canadian, greek, International, Mediterranean, North American, Portugal, Portuguese

Servings: 4 12 inch skewers

Author: Nelson Cardoso

Ingredients

• 1.2 kg (2.65 lbs) Pork Tenderloins , cut in 1 inch cubes
• 4 cloves garlic , minced
• 1/2 cup olive oil
• 2 1/2 tbsp dijon mustard
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 1/2 fresh medium pineapple , cut in pieces the size of the pork pieces
• 1/2 lemon for squeezing at the end

Instructions

• Whisk together the garlic, olive oil, mustard, lemon juice, salt and pepper.
• Place the marinade in a sealable plastic bag.
• Add the pork cubes.
• Marinade over night.
• Preheat the BBQ to high (around 500 F)
• Remove the meat from the bag and discard the marinade.
• Thread the pork cubes and pineapple, alternating one at-a-time onto each of the skewers.
• Oil the grill.
• Place the skewers on the grill and close the lid. Grill for 5 minutes.
• Open the lid and flip them over to cook the oposite side. Grill for 5 minutes.
• Turn over and grill again for 2 minutes each side.
• Place the skewers on a serving dish and squeeze the half lemon over the meat. Enjoy!

Notes

For a quick weekday meal, prepare the marinade in the morning before leaving for work. The meat will be ready, full of flavour and ready for the grill.

Save