Tender, flavorful pork tenderloin is marinated in fresh rosemary and sage, then threaded with apples and shallots to make delicious grilled pork skewers. Serve the skewers with roasted potatoes or mashed sweet potatoes for a balanced, satisfying meal.
Skewers are a simple, crowd-pleasing way to grill dinner. They’re easy to prepare ahead of time, convenient for portioning, and perfect for family dinners or casual backyard barbecues. The combination of lean pork tenderloin with aromatic herbs, sweet apples, and mild shallots creates a savory-sweet profile that grills beautifully and pairs well with many sides.
Over the years, many skewer variations have become favorites—chicken with bold spices, quick shrimp with chimichurri, and grilled vegetable skewers for vegetarians. This particular recipe highlights pork tenderloin, a lean, quick-cooking cut that absorbs marinades well and stays tender when cooked to the recommended temperature.
How to make pork skewers
Marinate the pork
- In a medium bowl, whisk together 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Stir in 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh sage, and 1 teaspoon steak seasoning.
- Trim and slice a 1-pound pork tenderloin into 1-inch cubes. Add the pork pieces to the bowl and toss to coat thoroughly in the marinade.
- Cover and refrigerate the marinated pork for about 20 minutes. This short marinating time boosts flavor without overwhelming the meat.
Prepare and grill the skewers
- While the pork is marinating, core and cut 2 red apples into 1-inch cubes and peel and cut 2 shallots into 1-inch pieces.
- Thread the pork cubes onto skewers, alternating with apple cubes and shallot pieces. Use eight skewers, distributing ingredients evenly so they cook at the same rate.
- Preheat a grill or a heavy grill pan over medium heat. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading to prevent burning.
- Place the skewers on the grill and cook for about 5–6 minutes, then rotate and cook for another 5–6 minutes, until the pork reaches an internal temperature of 145°F and the apples are tender and slightly caramelized.
- Remove the skewers from the heat and let them rest briefly before serving to allow the juices to redistribute.
Quick Tip: Soak wooden or bamboo skewers for at least 30 minutes before grilling to keep them from charring or catching fire.
How to cook them in the oven
If you don’t have access to a grill or grill pan, you can broil the skewers in the oven. Position the oven rack so the skewers will sit about 5 inches from the broiler element and set the broiler to low.
Place the skewers on a baking sheet and broil for 5–6 minutes. Rotate the skewers and broil for another 5–6 minutes, watching carefully to prevent over-browning. Allow the skewers to rest briefly after broiling.
Metal skewers are safe for the oven; if using wooden skewers, remember to soak them first.
What temperature should I cook pork tenderloin?
For safe and juicy results, cook pork tenderloin to an internal temperature of 145°F, then let it rest for a few minutes before serving. Use an instant-read thermometer inserted into the thickest piece to check doneness accurately.
More pork tenderloin recipes
If you enjoy pork tenderloin, it’s a versatile cut that works in pulled pork, teriyaki-glazed roasts, slow-cooker ragù, and quick Instant Pot tacos. Try swapping seasonings and marinades to discover new flavor combinations—citrus and soy, coffee and balsamic, or chipotle honey are all wonderful options.
Rosemary Sage Pork Tenderloin Skewers
Tender pieces of pork tenderloin marinated in rosemary and sage, threaded with apples and shallots, then grilled until juicy and slightly caramelized. This recipe makes 8 skewers and comes together quickly, making it ideal for weeknight dinners and summer gatherings.
Servings: 8 skewers
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes
Total Time: 45 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 teaspoon steak seasoning
- 1 pound pork tenderloin, cut into 1-inch cubes
- 2 shallots, cut into 1-inch pieces
- 2 red apples, cored and cut into 1-inch cubes
Instructions
- Combine olive oil and balsamic vinegar in a medium bowl. Stir in chopped rosemary, sage, and steak seasoning.
- Cut the pork tenderloin into 1-inch cubes and toss the pieces in the marinade. Refrigerate for 20 minutes.
- While the pork marinates, prepare the apples and shallots by cutting them into 1-inch pieces.
- Thread the pork, apple, and shallot pieces onto skewers, distributing ingredients evenly across the skewers.
- Heat a grill or grill pan to medium. Grill the skewers for 5–6 minutes, then rotate and cook for another 5–6 minutes, until pork reaches 145°F and apples are tender.
- Remove skewers from the heat and let rest for a few minutes before serving. Serve hot with roasted potatoes, mashed sweet potatoes, a simple green salad, or your favorite side.
Notes
- Always cook pork to an internal temperature of 145°F and allow it to rest briefly before slicing or serving.
- If using wooden skewers, soak them in water for at least 30 minutes prior to using to reduce the risk of burning on the grill or in the oven.
- To prepare skewers ahead of time, assemble them and keep covered in the refrigerator for up to 2 hours before grilling.
Nutrition Facts (per skewer)
- Calories: 134 kcal (approx.)
- Carbohydrates: 9 g
- Protein: 12 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 37 mg
- Sodium: 32 mg
- Potassium: 302 mg
- Fiber: 2 g
- Sugar: 6 g