It's Recipe Redux time. I am trying to get back into the swing of blogging. This moving and adjusting time was been tough. The theme this month was using stone fruits. My middle daughter loves plums so we experimented with them. These pork and plum kebabs were incredible! I hope you enjoy them too.
This is a really simple recipe. I marinated the pork in pineapple juice for 4 hours. I used a pork tenderloin but you could also use boneless pork chops. Make as many or as little as you need for your family size or have skewers.
Grilled Pork and Plum Kebabs
- 2 pounds pork tenderloin, cut into 1 - 2 inch pieces (boneless pork chops also work). Use more or less depending on family size
- 1.5 cups pineapple juice
- 4 plums, cut into 1 inch bites
- 8 skewers
- Balsamic vinegar (I used Maple Balsamic Vinegar)
Pierce pork with a fork in several places and place loin or chops in a gallon size plastic zip top bag. Add pineapple juice and let marinate 4 hours to overnight. When ready to eat. Preheat grill to medium-high (about 400 degrees). Prepare the 8 skewers alternating pork and plums. Grill about 15 minutes total rotating skewers about every 3 minutes or so until pork is cooked through. Pork should be cooked to an internal temperature of at least 145 degrees. Remove pork kebabs and place on a platter or large plate and drizzle with balsamic vinegar (we used a maple balsamic vinegar that was delicious). Enjoy!
What is your favorite stone fruit? Let me know the comments below.
Health really does happen at home,
Check out other Recipe Redux stone fruit recipes by clicking the image below.