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Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Summer is officially upon us. There are so many things that I love about this season, but one of my favorite things is the smell of delicious barbecue wafting through the warm summer air. To kick off the season, I decided to have a little barbecue for family and friends. When it comes to summertime, grilling is so much more than a meal, it’s an experience!

I made some delicious Hatfield Dry Rub Seasoned Montreal Style Pork Loin Filet Kabobs for the afternoon – and they were an absolute hit with everyone. Hatfield products are simple, perfect for summer entertaining and creating recipes for the whole family. When it comes to grilling for my family, American-grown and ethically-raised are always my first choice. After 120 years in business, Hatfield still makes it easy to serve simple, delicious food to the people you love. Hatfield pork always comes fresh from the farm – from family farms, run by people that the company knows and trusts.

Today I am sharing a simple, fresh, delicious recipe for Hatfield Dry Rub Seasoned Montreal Style Pork Loin Filet Kabobs. You can find Hatfield at many of your favorite local grocers, in the pork or grilling section. Find a participating grocer near you at this link. Of course, I had one of my favorite helpers on hand when I headed over to ShopRite to find the perfect selection for our BBQ.

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Now, let’s get down to the recipe! Here’s what you’ll need.

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Ingredients:

  • Hatfield Dry Rub Seasoned Montreal Style Pork Loin Filet
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 2 cups of pineapple chunks
  • 1 large red onion

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Directions:
First, place your loin filet in a shallow baking dish and cover with foil. Bake at 375 degrees for 25 minutes. While the pork is baking, chop bell peppers and onions into chunks. Place one row of veggies onto barbecuing skewers. After 25 minutes, remove foil from pork and bake for 10 minutes uncovered.

Pork Tenderloin Kabobs // livelovesimple.com

When pork is finished baking, cut into chunks. Next, complete your kabobs by adding pork pieces and remaining vegetables.

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Fire up your grill and roast your kabobs on both sides. Wait until your grill marks are perfect–on medium heat, this should take about 8 or 9 minutes on each side.

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Finally, allow skewers to cool slightly and transfer the kabobs onto bamboo skewers for eating. Serve warm and enjoy!

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Several new flavors of Hatfield Pork Tenderloins and Loin Filets are in stores now. Check out the latest releases, including Hatfield Dry Rub Seasoned Cracked Black Pepper, Hatfield Dry Rub Seasoned Honey Ginger Teriyaki, Hatfield Dry Rub Seasoned Savory Brown Sugar, Hatfield Dry Rub Seasoned Touch of Sea Salt, Hatfield Dry Rub Seasoned Sweet Sriracha, and Hatfield Dry Rub Seasoned Smokey Balsamic.

Be sure to share the reality of YOUR summer mealtime on social media by using hashtag #ResetTheTable.

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Pork Tenderloin Kabobs // livelovesimple.com

Happy grilling, friends! I hope that you’ll love this recipe as much as we did. xo

6 thoughts on “Summer Grilling: Pork Loin Filet Kabobs”

    1. Haha. Good question. Some people just put the bamboo skewers right in the grill, but I m a little paranoid about chemicals leeching into the food. That’s why I used metal. I just let the food cool a bit so that I didn’t burn my finger and then I removed each piece from the metal skewers and put them onto the bamboo ones. I suppose you could also just serve the kabobs on he metal skewers. But mine were a bit too sharp and not at all kid-friendly. So yea, the process was a little tedious but worth it in my humble opinion. 😉

    1. If you’re an expert griller, there’s no need. I’m not used to grilling and I wanted to be sure that the pork was cooked to the right temperature just to be safe. Definitely not a necessity. ☺️

  1. What chemicals could leach out of bamboo? No offense intended, but I believe you are being overly cautious about the length of time needed for the pork to be completely cooked. Forty minutes is double the amount of time suggested on the meat package, which would surely make one of the tenderest cuts of meat overcooked and dry. If you are new to grilling use a hand-held digital thermometer to check doneness of the meat you are grilling. 🙂

    1. Thank you so much for the tips, Leah. As far as chemicals, I don’t know but I didn’t do any checking on the ones that I grabbed so I feel better safe than sorry. If you’re comfortable with the skewers you’re using then go for it!

      Thanks for stopping by. ❤️

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