Pork and Peach Kabobs with a Teriyaki Glaze

We are huge peach fans at my house, so it’s always exciting when peach season rolls around and we can once again get our hands on some juicy, ripe ones! I think it’s hard to beat just eating a fresh peach by itself or adding it as a topping on my morning granola cereal, but this year I just couldn’t stop there. After first trying it at a friend’s house, I had to experiment with putting peaches on the grill. The outcome – these Pork and Peach Kabobs – turned out to be a huge hit, and, even if peaches aren’t yet available where you live, this simple teriyaki glaze would be fabulous just on the pork or almost anything else you want to throw on the grill. Enjoy!

Pork and Peach Kabobs with a Teriyaki Glaze

Course: Main Course

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 4

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Ingredients

For the Kabobs:

• 1 1/4 - 1 1/3 pounds pork tenderloin boneless (not to be confused with a pork loin)
• 4 peaches
• 1/2 red onion

For the Glaze:

• 1 tablespoon butter
• 1 tablespoon whole-wheat flour
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoons ginger fresh, peeled and minced
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey

Instructions

1. Cut the tenderloin into 1 - 1 ½-inch chunks. Cut each peach in half, discard pit, and cut into 5 or 6 slices each. Cut the onion into 1 - 1 ½-inch square pieces.
2. Thread onto skewers, alternating ingredients to make 4 or 5 mixed kabobs. For mine, I did two sets of pork and peach for every piece of onion.
3. In a small sauté pan over medium heat, melt the butter. Whisk in the flour and cook for 1 - 2 minutes until it darkens in color but does not burn. Whisk in the rest of the glaze ingredients and cook at a light boil while stirring occasionally until the mixture thickens enough to lightly coat a spoon, 5 - 10 minutes. Remove from heat.
4. Preheat a gas grill to medium-high heat, around 425° F (or prepare a charcoal fire), and place the skewers on the grill. Drizzle half the glaze over top of the skewers and cook for 5 - 6 minutes. Turn the skewers over, pour the remaining glaze on top, and cook until the pork is done (no longer pink in the middle), another 5 - 6 minutes.
5. Serve warm with a big green salad and brown rice on the side.

Recipe Notes

1. Will also need 4 skewers. 
2. If the glaze is cooled in the refrigerator, it will thicken even more.
3. We recommend organic ingredients when feasible.