This Grilled Pork Kabobs post is sponsored by Everywhere Agency on behalf of
Char-Broil; however, all thoughts and opinions expressed are my own.
This past weekend was one of my favorite days of the year. Nope, not Halloween, Thanksgiving or Christmas. Nope, not my birthday, either. It was the day we finally de-winterized our back deck! We pulled out all of our couch cushions. We swept off all of the dead leaves. We even got some new throw pillows for the chairs. And, most importantly, we got a new grill! Spring is all about resetting, cleaning and starting anew…and after this weekend, our back deck is now officially open for summer picnics, parties and general relaxing in the sun!
This year, we decided to upgrade our gas grill to a new Char-Broil TRU-Infrared 4-Burner Grill. We’ve been Char-Broil fans for a while, and this grill is incredibly easy to use. Wonder how to get amazing grill marks while still keeping your grilled food juicy? Char-Broil’s TRU-Infrared cooking system is the answer! Seriously. I grill a lot, and the design of this grill is downright awesome. Traditional grills heat the air, and this hot air is what cooks the food. However, the infrared system utilizes radiant heat energy which leads to juicier foods on the grill.
What’s more, the TRU-Infrared cooking system means even heat across the entire grill. No more hot spots to avoid! And because of the design of the TRU-Infrared system, you won’t have any flare-ups, either. Raise your hand if you’ve looked away while grilling only to look back and see a big flame engulfing your burger, hot dog or steak? *Raises hand* Yup, been there, done that…in front of a bunch of friends, too. Oops. Char-Broil’s TRU-Infrared system sits above the heat source and redistributes the heat evenly across the surface of the entire grill. As you guys might remember from summers past, we grill out 4-5 nights a week during the summer. And, friends, this infrared cooking system works. Trust me!
Do you guys and gals host a lot of summer parties? Laura and I love inviting friends and neighbors over for casual dinners on the back porch. But as we all know, the food is the centerpiece of a summer grilling party. We love a grilled burger, but I decided to go with Grilled Pork Kabobs for the first meal on our new grill. And they turned out amazing!
Our grocery store had pork tenderloins on sale last week, so I grabbed one and then chopped it up into cubes. I marinated the pork for a couple of hours and then threaded it onto skewers with onions, peppers and some pineapples in there for fun. (Grilled pineapples are amazing!) I’ve gotta say that these Grilled Pork Kabobs were a winner, and I suspect we’ll be grilling these again in the near future!
Wouldn’t you know it, but as I was setting up our deck, I noticed that the propane tank was almost empty. I attached it to our new Char-Broil grill, and we got about halfway through cooking our Grilled Pork Kabobs when we ran out of propane. This grill has a handy fuel gauge, and sure enough the fuel was empty. But I always keep a spare tank on hand, so I switched the tanks out and kept on going with no problem at all. I gotta say, though, the fuel gauge is really helpful for knowing when it’s almost time to switch in the new propane tank!
I know grilling can be intimidating, especially if you didn’t grow up using a grill very often. But the Char-Broil TRU-Infrared line of grills takes the scary out of grilling…seriously! You have less flare-ups, and the food cooks more evenly. The TRU-Infrared system features 443 tiny stainless steel burners, and that means the ultimate level of temperature control! And those 443 tiny burners are covered by porcelain-coated cast iron grates which in turn means no exposed holes and easier cleaning. Score! This Char-Broil TRU-Infrared 4-Burner Grill also features 725 square inches of cooking area. That’s a lot of summer burgers right there! If you’re in the market for a new grill, swing by Lowe’s and check this one out!
If you’re in the mood to grill up some kabobs this weekend (c’mon…kabobs are so much fun to grill!), then might I suggest these Grilled Pork Kabobs? And for a fun little twist, I served these kabobs over farfalle pasta. The new grill has a side burner, so I was able to cook the pasta right there while the kabobs were grilling. That’s bonus time spent outside on Sunday afternoon! The side burner also has an interchangeable griddle which will be perfect for for cooking up onions and peppers for fajitas…or for making pancakes on Saturday morning! (I told you I could use the grill for every meal during the summer!)
But back to the pasta. I kept it pretty simple and just sauteed up a bit of roasted garlic. Then I added in the cooked pasta, basil and cherry tomatoes. The kabobs on top were the star of the show, and this meal was the perfect way to end our first Spring weekend here in upstate New York!
Grilled Pork Kabobs
For the Marinade
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp minced garlic
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2- pound pork tenderloin cut into 1¼” cubes
For the Kabobs and Pasta
- 12 large bamboo skewers
- 2 bell peppers 1 red + 1 green, cut into 1¼” squares
- 1 medium red onion cut into 1¼” pieces
- 2 cups pineapple cut into 1¼” pieces
- 16 oz. farfalle pasta
- 1 Tbsp olive oil
- 8-10 cloves roasted garlic, minced (see note) ~½ head
- 1 pint cherry tomatoes halved
- ¼ cup fresh basil sliced
- black pepper
For the Marinade
- In a small bowl, whisk together all marinade ingredients except pork.
- Using a shallow dish, add pork cubes and marinade; toss until well coated. Cover and refrigerate for 2-4 hours.
For the Kabobs and Pasta
- If using bamboo skewers, soak skewers in water for at least 30 minutes.
- Preheat grill to medium-high heat (~375°-400°F).
- Thread the pork, bell peppers, onions and pineapples onto skewers.
- Grill the kabobs over medium-high heat, turning occasionally, for 10-12 minutes, or until pork is fully cooked.
- Meanwhile, cook pasta according to package instructions; reserve ½ cup of pasta water.
- Using a large sauté pan, add olive oil and roasted garlic. Cook over medium-low heat, stirring occasionally, for 3-4 minutes.
- Add the cooked pasta, tomatoes and sliced basil. (If necessary, add ~⅓-½ cup of reserved pasta water to loosen pasta at this stage.) Divide pasta onto plates and top with freshly ground black pepper and two grilled pork kabobs before serving.