Honey BBQ Pork Kabobs

Pork tenderloin isn’t always the first choice for grilling, but these Honey BBQ Pork Kabobs might change your mind. I came up with this recipe when I had some leftover homemade Honey BBQ sauce and a pork tenderloin in the fridge. It was one of those happy accidents that turned into a go-to dish for summer cookouts and easy weeknight dinners.

These kabobs strike a perfect balance between tender, juicy pork and a sweet-tangy glaze that caramelizes on the grill. The homemade Honey BBQ sauce does double duty as a marinade and basting sauce, infusing the meat with flavor. Because pork tenderloin cooks quickly, you can have these on the table in no time. They’re simple enough for a casual family dinner, but impressive enough for guests. And if you make extra sauce, you’ll find yourself using it on everything from chicken to vegetables.

Ingredients for Honey BBQ Pork Kabobs

• Pork Tenderloin: I prefer this cut for its tenderness and quick cooking time. Look for one with a pinkish-red color and some marbling. Be sure to remove the silver skin (more on that below).
• Tomato Paste: This forms the base of the BBQ sauce. I use plain, unseasoned paste for better control over the flavors.
• Honey: Adds sweetness and helps with caramelization on the grill. I like using a mild variety to let the other flavors shine.
• Apple Cider Vinegar: Brings a tangy balance to the sweetness. I recommend using a good quality, unfiltered brand.
• Smoked Paprika: Essential for that outdoor-grilled taste, even if you’re cooking indoors.
• Ground Cumin: Adds a subtle earthy note that complements the pork beautifully.
• Onion and Garlic Powder: These provide flavor without the risk of burning that fresh onions and garlic have on the grill.
• Cayenne Pepper: Optional, but I like a little kick in my BBQ. Adjust to your heat preference.
• Metal Skewers: I prefer metal for even cooking, but if using bamboo, soak them in water first to prevent burning.

How to Remove the Silver Skin (and why you should)

To remove the silver skin, slide the tip of a sharp knife under one end of that silvery membrane. Angle the blade slightly upward and use your other hand to grip the loose end. Carefully slide the knife along the tenderloin, separating the silver skin from the meat. Don’t worry if you don’t get it all in one piece – I rarely do on the first try. This tough membrane won’t break down during cooking, so removing it now guarantees your pork will be tender throughout.

Recipe Options:

• Add Vegetables: Thread some vegetables like bell peppers, onions, or zucchini between the pork pieces for a complete meal on a stick.
• Spice it up: Add a pinch of chipotle chile powder to the BBQ sauce for a smoky heat. I love this when I’m in the mood for something with a kick.
• Add fruit: Try adding some diced pineapple to the skewers for a tropical touch (so good with this BBQ sauce).
• Indoor option: No grill? These work great under the broiler too. Just watch them closely.

These Honey BBQ Pork Kabobs have surprised me. What started as a way to use up extra tenderloin has become a regular in my grilling rotation. The homemade sauce takes them from good to great, and they’re simpler to make than you might think. Whether for a quick family dinner or a backyard get-together, they always hit the spot. Give them a try – I think you’ll be pleasantly surprised too.

How to Store and Reheat

Let the kabobs cool completely before storing. Remove the meat from the skewers and place it in an airtight container. It’ll keep in the refrigerator for up to 3 days. If you have leftover BBQ sauce, store it separately in a jar or container with a tight-fitting lid.

I like to reheat the pork gently to avoid drying it out. Here are a couple of methods I use (note that the pork won’t be quite as juicy as when freshly grilled, but a drizzle of warmed BBQ sauce can help bring back that just-cooked flavor):

1. Stovetop: Heat a skillet over medium-low heat. Add the pork and a splash of water or broth, cover, and warm for a few minutes, stirring occasionally.
2. Oven: For larger portions, preheat the oven to 300°F. Place the pork in a baking dish, add a splash of water or broth, cover tightly with foil, and heat until warmed through, about 10-15 minutes.

How to Make Honey BBQ Pork Kabobs

Start by preparing the sauce. Combine all sauce ingredients in a saucepan, bring to a gentle boil, then simmer until thickened. While it cools, trim the pork tenderloin and cut it into cubes. Marinate the pork in some of the sauce for at least 3 hours.

When ready to cook, thread the marinated pork onto skewers. Grill over medium-high heat, basting with extra sauce every few minutes, until the pork is cooked through and nicely charred. It should take about 8-10 minutes.

Remember, the key is not to overcook the pork. Keep an eye on it and use a meat thermometer if you’re unsure. The result should be juicy, flavorful kabobs with a perfect balance of sweet and tangy from the homemade BBQ sauce.