Get ready to transform your ordinary dinner into an extraordinary culinary journey that will transport your taste buds straight to the vibrant streets of Morocco! These Sonoma Grilled Moroccan Pork Tenderloin Kabobs are not just a meal – they're a sensory explosion of spices, smoky grilled perfection, and mouthwatering tenderness that will have your family and friends begging for seconds. With just 35 minutes from start to finish, you'll create a restaurant-worthy dish that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, cubed
- 1/4 cup olive oil
- 2 tablespoons Moroccan spice blend
- 1 red onion, cut into wedges
- 1 bell pepper, cut into squares
- Salt to taste
Instructions
- Begin by preparing the pork tenderloin. Trim any excess fat and cut the tenderloin into 1-inch cubes. This will ensure even cooking and easy skewering.
- In a mixing bowl, combine the cubed pork tenderloin with the olive oil, Moroccan spice blend, and salt. Use your hands or a spoon to thoroughly coat the pork with the marinade. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more intense flavor.
- While the pork is marinating, prepare the vegetables. Cut the red onion into wedges and the bell pepper into 1-inch squares. Make sure the pieces are roughly the same size as the pork cubes for even cooking.
- Once the pork has marinated, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 10-15 minutes to prevent burning on the grill.
- Assemble the kabobs by alternating pieces of marinated pork, red onion wedges, and bell pepper squares on the skewers. Aim for 4-5 pieces of pork per skewer, interspersed with the vegetables.
- Once the grill is hot, place the kabobs on the grill grates. Cook for about 10 minutes on one side, then flip them over and cook for an additional 10 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
- During the last few minutes of grilling, you can brush the kabobs with any leftover marinade for added flavor. Just be sure to avoid cross-contamination by not using marinade that has touched raw meat.
- Once cooked, remove the kabobs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, keeping the pork tender and flavorful.
- Serve the Sonoma Grilled Moroccan Pork Tenderloin Kabobs warm, garnished with fresh herbs if desired. They pair well with couscous, rice, or a fresh salad for a complete meal.
Tips
- • Marinating is key: Let the pork sit in the Moroccan spice blend for at least 15 minutes, but aim for 2 hours if possible for maximum flavor infusion.• Wooden skewer hack: Always soak wooden skewers in water for 10-15 minutes before grilling to prevent them from burning.• Even sizing matters: Cut your pork and vegetables into uniform 1-inch pieces to ensure consistent cooking.• Temperature is crucial: Use a meat thermometer to check that pork reaches an internal temperature of 145°F (63°C) for perfect doneness.• Resting is essential: Allow kabobs to rest for 5 minutes after grilling to redistribute juices and maintain maximum tenderness.• Customize your sides: These kabobs pair beautifully with couscous, rice, or a fresh Mediterranean-style salad.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
