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Cherry and Pork Skewers with Cherry Rosemary Sauce
Course:
Main Dishes
Cuisine:
Gluten-Free, Kid-Friendly, On the Grill
Ingredients
Skewers
2
lb
pork tenderloin
cut into 1 inch cubes
2
cups
sweet cherries
stems removed and pitted
kosher salt
1
tbsp
olive oil
black pepper
Cherry Rosemary Sauce
3
tbsp
butter
2
tbsp
scallions
minced
2
cups
sweet cherries
stems removed and pitted
1/4
cup
light brown sugar
1/2
cup
dry red wine
2
tbsp
balsamic vinegar glaze
1/4
tsp
kosher salt
black pepper
to taste
5
sprigs
fresh rosemary
plus more for garnish
Instructions
Skewer Instructions
Sprinkle the cubes of tenderloin with salt and pepper about an hour before you plan to grill them.
Drizzle pork and cherries with olive oil 30 minutes before grilling and let sit at room temperature for a few minutes before grilling.
Assemble skewers by alternating cherries and pork.
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
Melt butter in a small saucepan over medium heat. Add minced scallions to the saucepan and cook for 1-2 minutes.
Add remaining in remaining ingredients and simmer until the sauce has reduced by half.