Cherry and Pork Skewers with Cherry Rosemary Sauce
  • CourseMain Dishes
  • CuisineGluten-Free, Kid-Friendly, On the Grill
  • 2lb pork tenderloincut into 1 inch cubes
  • 2cups sweet cherriesstems removed and pitted
  • kosher salt
  • 1tbsp olive oil
  • black pepper
Cherry Rosemary Sauce
  • 3tbsp butter
  • 2tbsp scallionsminced
  • 2cups sweet cherriesstems removed and pitted
  • 1/4cup light brown sugar
  • 1/2cup dry red wine
  • 2tbsp balsamic vinegar glaze
  • 1/4tsp kosher salt
  • black pepperto taste
  • 5sprigs fresh rosemaryplus more for garnish
Skewer Instructions
  1. Sprinkle the cubes of tenderloin with salt and pepper about an hour before you plan to grill them.
  2. Drizzle pork and cherries with olive oil 30 minutes before grilling and let sit at room temperature for a few minutes before grilling.
  3. Assemble skewers by alternating cherries and pork.
  4. Grill on a hot grill (450 degrees) for about 8 minutes, turning once, or until an internal temperature of 145 degrees is reached.
Cherry Rosemary Sauce Instructions
  1. Melt butter in a small saucepan over medium heat. Add minced scallions to the saucepan and cook for 1-2 minutes.
  2. Add remaining in remaining ingredients and simmer until the sauce has reduced by half.