Pork Tenderloin Kabobs Recipe

This Pork Tenderloin Kabobs recipe combines tender pork with rosemary, lemon, olive oil, black pepper, and pearl onions for a simple but flavourful grilled main. Featured on License to Grill with Rob Rainford, the pork is marinated briefly, threaded onto soaked bamboo skewers, and grilled until charred on the outside and juicy inside.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Pork Tenderloin Kabobs recipe reflects the show’s easygoing approach to outdoor cooking and bold, uncomplicated flavour.

On License to Grill, Rob Rainford often uses fresh herbs, citrus, and simple marinades to bring out the best in grilled meats. In this recipe, pork tenderloin is paired with rosemary, lemon juice, olive oil, and freshly ground black pepper for a clean, savoury marinade that complements the natural richness of the meat.

Pork tenderloin is especially well suited to kabobs because it is tender, lean, and quick-cooking. Cutting it into even 1-inch cubes helps the pieces cook at a consistent rate and creates more surface area for the marinade to cling to.

Rosemary brings an earthy, aromatic quality, while lemon juice adds brightness and acidity. Olive oil coats the pork and helps carry the herb and citrus flavours over the meat. Pearl onions are threaded between the pork pieces, adding sweetness and texture as they soften and char over the grill. The combination creates a simple skewer that feels balanced, colourful, and ideal for casual entertaining.

Ingredients

3 pork tenderloins, sliver skin removed
8 skewers of bamboo, soaked in water for 30 minutes
3 sprigs of rosemary, chopped
½ cup of olive oil
1 teaspoon of freshly ground pepper
Juice of 2 lemons
16 pearl onions

Method

Cut tenderloin across the grain into 1 inch cubes and place them into a plastic bag. Add rosemary, lemon, pepper and olive oil.
Place in the fridge to marinate for 30 minutes.
Skewer pork alternating with pearl onions and finishing with the pork on top. Season with salt and pepper.
Preheat the grill to medium high heat. Oil the grill and place the skewers on the barbecue. Grill until charred on the outside and perfectly cooked on the inside – about 12 minutes, turning the skewers ever 2 minutes.

Serving Suggestions

These Pork Tenderloin Kabobs are perfect for a backyard barbecue, casual dinner, or family-style gathering. Serve them with grilled vegetables, roasted potatoes, rice, or a crisp green salad for a balanced meal.

The rosemary and lemon flavour also pairs beautifully with Mediterranean-inspired sides such as couscous, grilled zucchini, or a tomato and cucumber salad. A simple garlic sauce, herb mayonnaise, or lemony yogurt dip can be served on the side for extra richness.

For entertaining, arrange the skewers on a large platter and garnish with fresh rosemary or lemon wedges. Their individual format makes them easy to serve and ideal for outdoor meals.

Final Thoughts

This Pork Tenderloin Kabobs recipe is a simple way to bring fresh herb and citrus flavour to the grill. The pork tenderloin stays tender and cooks quickly, while rosemary adds earthy aroma and lemon juice keeps the flavour bright. Olive oil helps everything coat evenly, and pearl onions add sweetness as they grill.

Featured on License to Grill with Rob Rainford, this recipe reflects the show’s straightforward approach to grilling with fresh ingredients and bold but balanced seasoning. Whether served with rice, vegetables, salad, or a dipping sauce, these Showstopping Pork Tenderloin Kabobs are juicy, flavourful, and easy to share.

Find more recipes from License to Grill here!