Rosemary-Pork Kabobs

The fresh rosemary and mustard vinaigrette imparts a subtle but distinctive flavor to these grilled potato and pork kabobs. Lean pork tenderloin makes great kabobs and is easy to cut into cubes.

Rosemary-Pork Kabobs
Servings: 4 Prep 10 mins Stand overnight Chill 30 mins Cook 25 mins


Rosemary Vinegar:
  • 2 cups white-wine vinegar
  • 6 (6-inch) sprigs fresh rosemary
  • 3 cloves garlic, crushed
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1/8 teaspoon black pepper
  • 1 pound pork tenderloin, in 1-inch cubes
  • 1 pound red new potatoes
  • 8 (6-inch) sprigs fresh rosemary (optional)

Make It

Rosemary Vinegar:

1. In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain.


2. In bowl, whisk 1/2 cup vinegar (save remainder) oil, mustard, rosemary and pepper for vinaigrette. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 minutes.

3. Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.

4. Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs, if desired.

5. Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 466, Fat, total (g): 32, chol. (mg): 67, sat. fat (g): 5, carb. (g): 17, fiber (g): 2, pro. (g): 27, sodium (mg): 146, Percent Daily Values are based on a 2,000 calorie diet.