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Lunch / Dinner

Grilled Pork Kebabs with Peach Melba Sauce

The ends of a tenderloin may not be suitable for medallions, but they’re ideal in recipes where small, tender pieces of meat are desired, like kebabs.

While delicious on their own, pairing the kebabs with savory red onion and a classic peach-raspberry sauce really highlights the naturally mild taste of the pork. It may be fresh peach season, but frozen ones are best here since they’re already peeled and the quality is always consistent.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

The sauce can be made up to two days ahead. Bring it to room temperature before serving, or reheat it gently to take the chill off


Preheat grill to medium-high.

For the sauce, sweat minced onion and garlic in oil in a small saucepan over mediumlow heat until softened, about 4 minutes. Add peaches, peach juice, jam, sugar, vinegar, lemon juice, thyme, and Dijon; bring to a simmer. Cook sauce until thick, 78 minutes; season with salt and pepper flakes. Remove sauce from heat. Reserve ¼ cup sauce and mash with a fork. Transfer remaining sauce to a bowl to cool, then stir in raspberries.

For the kebabs, thread tenderloin alternately with red onion onto two skewers. Season kebabs with salt and black pepper and coat with oil. Grill kebabs 2 minutes, flip, and baste with reserved sauce. Grill kebabs on all sides, flipping and basting every 2 minutes, until an instant-read thermometer inserted into pork registers 145°, 8 minutes. Remove kebabs from grill, tent with foil, and let rest 34 minutes; serve with remaining sauce.


To keep raspberries from breaking down, add them to the sauce once it’s cooled to room temperature.


So the pork tenderloin and red onion cook evenly, cut them into uniform-sized chunks.

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