Dijon marinated pork kabobs, served with charred vegetables, pita bread and parmesan orzo pasta, are a quick and easy flavorful meal you can prepare in less than 30 minutes. The simple marinade is great for grilling outside or on an indoor electric grill.
It’s finally grilling season, and I’ve got a delicious recipe for charred vegetable and pork kabobs marinated in Dijon mustard and spices.
The simple marinade is full of flavor. And because the recipe uses cubed pork tenderloin, the veggie and pork kabobs cook quickly on the grill. Serve the kabobs over couscous or parmesan orzo pasta with a side of grilled pita bread. Add mandarin orange fluff salad for a light dessert.
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You can use the table of contents below or scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make the tender, flavorful, better-for-you pork kabobs.
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To Make Dijon Pork Kabobs, You Will Need:
- Pork tenderloin – This lean, tender cut of pork makes great kabobs that cook quickly on the grill.
- Mazola® Corn Oil – This all-purpose, cholesterol-free cooking oil is smart heart-heathy choice for your family. It has a high smoke point, which makes it a great choice for grilling and stir frying. Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils* – four times more than olive oil, three times more than vegetable (soybean) oil, and 1.3 times more than canola oil.
- Balsamic vinegar – Choose a high-quality balsamic vinegar to add fruity-tart flavor to the pork marinade.
- Dijon mustard – This prepared mustard has a tangy, sharp flavor that is delicious on pork.
- Fresh rosemary – This fragrant, fresh herb will give the grilled pork kabobs a lot of flavor.
- Garlic – Use crushed garlic cloves for this marinade.
- Squash and zuchinni – Grilling squash and zuchinni really brings out the flavor.
- Grape tomatoes – I like using multicolored grape tomatoes for the these kabobs. They add sweetness and acidity to the dish, as well as pretty color.
- Salt and pepper – Coarse salt and freshly ground salt are my choices for seasoning food before cooking.
Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
How to Make Grilled Pork Kabobs
- Prepare the pork tenderloin by cutting away the tough silver skin. Then cut the tenderloin into 1-inch to 2-inch pieces. This will ensure the pork kabobs cook quickly on the grill.
- Prepare the marinade by combining balsamic vinegar, Mazola® Corn Oil, Dijon mustard, fresh rosemary, crushed garlic, salt and pepper.
- Whisk the mixture to emulsify, then pour over cubed pork tenderloin.
- Marinate in the refrigerator in a covered dish or in a zip-top plastic bag for as least 30 minutes, several hours or overnight.
- In the meantime, chop squash and zuchinni. Add to a bowl with grape tomatoes. Season the vegetables with salt and pepper and toss with Mazola® Corn Oil.
- Once the pork has marinated, remove from the refrigerator and slide onto skewers, alternating with squash and tomatoes. If you use wooden skewers, be sure to soak them in water for 30 minutes before using so they don’t burn on the grill.
- Preheat the grill to medium. Grill pork kabobs for 10 to 15 minutes, turning several times, until the pork is cooked through or reaches an internal temperature of at least 145 degrees, per USDA recommendations. Let the meat rest at least 3 minutes before serving or slicing into it.
- Alternately, you can grill the pork kabobs on an indoor electric grill. Use the medium grill setting and allow to preheat before adding the kabobs. Grill for 10 to 15 minutes, turning once or twice while cooking.
Serve the vegetable and pork kabobs over orzo with grilled pita bread.
Variations
- You can substitute other vegetables, such as sliced red onion and peppers, for the kabobs.
- These also are good served over couscous, rice, quinoa or other grains.
- You can also make gyros using the grilled pork kabobs and warm pita bread. Add shredded lettuce, hummus and feta cheese along with grilled vegetables.
- Spoon some with Spicy Pear Preserves over the kabobs after grilling.
Cooking Tips
- Prep Freezer Meals: If you want to make some easy freezer meals, cube the pork tenderloin and freeze in the marinade. When you’re ready to cook, thaw the meat completely and assemble the kabobs, grilling as instructed.
- Use the Marinade as a Sauce: Make extra marinade, or reserve some before adding the pork, to use as a sauce over the grilled kabobs. Do not reuse marinade that had raw pork in it.
- Make ahead: Pork and vegetable kabobs can be grilled ahead of time and reheated in the oven at 350 degrees until warm. Just be sure not to overcook the pork as the meat could dry out.
More Pork Recipes
Looking for more ways to cook pork? Try out these delicious and easy recipes.
- Easy Pulled Pork Nachos
- Slow-Roasted Hawaiian Pork
- Fall-Off-the-Bone Pork Ribs
- Asian Sweet & Spicy Grilled Babyback Ribs
If you try these Dijon glazed pork kabobs or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
Pin This! Dijon Glazed Pork Kabobs
*see Mazola.com for more information on the relationship between corn oil and heart health.
Dijon Mustard Marinated Pork Kabobs
Equipment
- grill
Ingredients
- 1 1/2 pounds pork tenderloin trimmed and cut into cubes
- 1/4 cup plus 1 Tablespoon Mazola® Corn Oil
- 1/4 cup balsamic vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon fresh rosemary chopped
- 2 cloves garlic crushed
- 1/2 teaspoon salt
- 1 yellow squash cubed
- 1 zuchinni squash cubed
- 1/2 pint grape tomatoes
- Pepper to taste
Instructions
- Prepare the pork tenderloin by cutting away the tough silver skin with a sharp knife. Cut the tenderloin into 1-inch to 2-inch pieces.
- Prepare the marinade by combining balsamic vinegar, 1/4 cup of Mazola® Corn Oil, Dijon mustard, fresh rosemary, crushed garlic, salt and pepper.
- Whisk the mixture to emulsify, then pour over cubed pork tenderloin.
- Marinate the pork in the refrigerator in a covered dish or in a zip-top plastic bag for as least 30 minutes, several hours or overnight.
- In the meantime, chop squash and zuchinni. Add to a bowl with grape tomoates. Season the vegetables with salt and pepper and toss with 1 Tablespoon Mazola® Corn Oil.
- Once the pork has marinated, remove from the refrigerator and slide onto skewers, alternating with squash and tomatoes. Be careful not to crowd the meat and vegetables together.
- Preheat the grill to medium. Grill pork kabobs for 10 to 15 minutes, turning several times, until the pork is cooked through or reaches an internal temperature of at least 145 degrees, per USDA recommendations.
- Let the meat rest at least 3 minutes before serving or slicing into it.
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