BBQ Pork Tenderloin with Vegetable Kabobs
Stack up on flavor with these kabobs made with veggies and pineapple.
Serves 2 to 3
- 1 Tender Choice® Smokehouse BBQ pork tenderloin
- 1 red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 container fresh mushrooms
- 1 pineapple
- Non stick cooking spray
- Salt and pepper to taste
- 2 freshly baked buns of your choice
- 1 bottle of your favorite BBQ sauce
- Skewers (wooden or metal will suffice)
Preheat oven to 350° F.
Begin with kabobs. Gently rinse all vegetables to cleanse. Chop all vegetables and fruit, except the mushrooms, into 1-inch pieces. Pierce the vegetables and fruit with the skewer and alternate so that skewer has a mixed variety. Spray with cooking spray and lightly season with salt and pepper.
Preheat grill to medium-high, or approximately 350° F.
Place both tenderloin and kabobs onto grill simultaneously. Turn both tenderloin and kabobs approximately one-quarter turn every 3 minutes to allow all sides to cook properly. The kabobs may brown more quickly, so it may be necessary to move them to lower heat. Let the tenderloin cook to an internal temperature 145° F using a meat thermometer and allow to rest for 3 minutes. Kabobs will be done by now also.
While pork and kabobs are cooling, lightly spray inside of buns with cooking spray. Grill for approximately one minute until slightly browned and warm.
Slice pork tenderloin into ¼ inch slices and serve on toasted bun with BBQ sauce. Enjoy!