Serves 4
30 min
Pork, Nectarine & Scallion Kebabs
Recipe GLPRbc5512ca85292f
Juicy pork loin is threaded onto skewers with sweet nectarines and tender scallions, then grilled over medium-high heat until the meat is cooked through and the fruit develops a light caramelized char. A simple drizzle of olive oil and bright seasoning let the natural flavors shine in this Mediterranean-inspired main.
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Ingredients
1½ lb Pork loin
2 bunch Scallions, white and light green parts only
2 Firm nectarines
2 tbsp Olive oil
Kosher salt
Black pepper
Directions
Cut the pork loin into 1-inch cubes. Cut the nectarines into quarters, removing the pit. Cut the scallions (white and light green parts) into 2-inch pieces.
Thread the pork, nectarine quarters, and scallion pieces alternately onto metal skewers, dividing evenly among them.
Preheat your grill to medium-high heat.
Brush the kebabs on all sides with olive oil and season generously with kosher salt and black pepper.
Place the kebabs on the hot grill. Cook, turning every 3 to 4 minutes, until the pork reaches an internal temperature of 145°F, the nectarines are tender with light char marks, and the scallions are softened, about 12 to 15 minutes total.
