Pork and Apple Skewers Recipe

4.5 4 5
Pork and Apple Skewers Recipe
Pork and Apple Skewers Recipe photo by Taste of Home
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Pork and Apple Skewers Recipe

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4.5 4 5
Publisher Photo
Meet the Cook: Necessity was the "mother" of this recipe! I'd already marinated the pork before realizing we were short on kabob vegetables. In place of them, I used apples I had on hand. This has since become one of my most requested dishes. I have prepared these tangy skewers for just the two of us - my husband and I, married only last July, are both in the military - and for friends. -Cheryl Plainte, Minot, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 3/4 cup barbecue sauce
  • 1/2 cup pineapple juice
  • 1/4 cup honey mustard
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
  • 5 medium unpeeled tart apples

Directions

In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour.
Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers.
Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda brown sugar blend.
Originally published as Pork and Apple Skewers in Country Woman July/August 1997, p33

  • 3/4 cup barbecue sauce
  • 1/2 cup pineapple juice
  • 1/4 cup honey mustard
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
  • 5 medium unpeeled tart apples
  1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour.
  2. Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers.
  3. Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda brown sugar blend.
Originally published as Pork and Apple Skewers in Country Woman July/August 1997, p33

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punkysquirrel User ID: 2352516 22483
Reviewed Sep. 7, 2014

"My family really enjoyed this! We will be making this many times in the future."

MY REVIEW
dregan User ID: 5243666 75850
Reviewed Sep. 12, 2010

"Yummy! I used granny smith apples and substituted teriyaki instead of soy sauce. SO GOOD! Will definitely make again."

MY REVIEW
psb083079 User ID: 4044200 46860
Reviewed May. 27, 2009

"I have made this recipie several times and each time it tasted great! I will keep making it for sure."

MY REVIEW
joules1971 User ID: 2729291 202279
Reviewed Jun. 8, 2008

"I made a variation on this recipe (since the weather wasn't good for grilling) by using sliced pork tenderloin, marinated and then baked in a pan with the apple slices @ 350F for 45 mins. or so - turned out really nice!"

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