Grilled Pork Tenderloin Skewers
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These juicy, flavorful grilled pork tenderloin skewers are made with a savory marinade then charred on the grill for maximum flavor with minimal effort. They are an easy dish for any backyard summer BBQ!
Why You’ll Love These Pork Skewers
- Quick to prep and grill: Only 22 minutes of active time!
- Perfect for weeknights or cookouts: Simple enough for a dinner on busy nights, but impressive enough for guests and weekend grilling.
- Tender, flavorful pork: Pork tenderloin stays juicy and absorbs the marinade beautifully.
Ingredient Notes
Find the full recipe with printable directions below.
- Pork tenderloin: This cut of pork is more tender and lean than pork loin.
- Soy sauce, lemon juice, olive oil: Marinade ingredients that provide a savory, acidic, and balanced flavor to the pork.
- Honey, garlic, smoked paprika, oregano: A bit of natural sugar and spice provide a sweet, smoky, and herby flavor base to the pork tenderloin marinade.
How to Make Pork Tenderloin Skewers on the Grill
First things first—let’s get that marinade going. In a large bowl (or zip-top bag), whisk together the olive oil, soy sauce (or liquid aminos), lemon juice, honey, garlic, smoked paprika, oregano, salt, and pepper. It’s a super simple mix, but it packs a ton of flavor.
Next, add your pork cubes. Make sure the tenderloin is cut into evenly sized chunks so everything cooks at the same rate. Toss it in the marinade until well coated, then cover and pop it in the fridge for at least an hour. If you’ve got time, let it marinate overnight for even more flavor.
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When you’re ready to grill, thread the marinated pork onto the skewers and preheat your grill to medium-high. Grill the pork skewers for about 10 to 12 minutes, turning every few minutes to get all sides nice and charred. You’re looking for golden-brown edges and an internal temperature of 145°F.
Let the kabobs rest for a few minutes off the grill—then serve them up hot with your favorite sides and dipping sauce (garlic aioli is a winner if you’re feeling fancy).
Recipe Tips
- Cut the pork into 1 to 1½-inch even-sized chunks so it cooks evenly and stays juicy. Too small and it may dry out—too large and it might char before fully cooking.
- Aim for about 5 pieces of pork per skewer for balanced grilling and easy handling.
- Marinate for at least 1 hour, or overnight for deeper flavor.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning. If using metal skewers, you can skip this step.
- Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F.
- Let the skewers rest covered for a few minutes after grilling to lock in juices before serving.
Serving Suggestions
- Grilled vegetables: Zucchini, bell peppers, or onions pair well with the pork.
- Grains or bread: Rice, couscous, or warm flatbread.
- Dipping sauces: Garlic aioli (see recipe note), BBQ sauce, or herbed yogurt sauce.
- Check out other cookout favorites like our garlic Parmesan asparagus.
FAQs
You can, but pork tenderloin is more tender and cooks more evenly on skewers.
Yes—use a grill pan or broil in the oven at 400°F for 20–25 minutes, flipping halfway through.
Yes! Marinating the pork the night before enhances the flavor even more. You can also place raw pork cubes in the marinade and freeze up to two months. Thaw and grill.
Store in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
More Main Dish Recipes
Grilled Pork Tenderloin Skewers
Equipment
- 6-8 skewers , wooden or metal
Ingredients
- 1 pound pork tenderloin , cubed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons liquid aminos , or soy sauce
- 1 Tablespoon lemon juice , or red wine vinegar
- 1 Tablespoon honey
- 2 cloves garlic , minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make the marinade: In a large bowl or ziplock bag, combine olive oil, liquid aminos, lemon juice, honey, garlic, smoked paprika, oregano, salt, and black pepper.
- Marinate the pork: Add the cubed pork to the marinade, ensuring pieces are well coated. Cover and refrigerate for at least 1 hour (I prefer overnight).
- Prepare the skewers: Thread the marinated pork cubes onto the skewers. I am to do about 5 per skewer and pack them tight.
- Grill the pork skewers: Preheat the grill to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally, until the pork is golden brown and cooked through to 145°F.
- Serve: Serve hot with dipping sauces.
Notes
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 cup olive oil
- 1 tsp lemon juice (or vinegar)
- 1 garlic clove, finely minced or grated
- Salt to taste
