Grilled pork skewers with peaches makes us feel pretty darn peachy keen about getting a simple summer supper on the table even when we’re feeling lazy.
Grilled pork skewers with peaches. It’s a simple, skewer-y, summer salad of sorts that comes together without even turning on the stovetop. Sounds like dinner to us. Originally published August 5, 2015.–Renee Schettler Rossi
How To Select Peaches For Grilling Note
When shopping for peaches that you intend to grill, you want to seek out ones that are just shy of ripe. And by that we mean almost-but-not-quite perfectly ripe. To ascertain this state of peachiness, gently cup the peach in your hand. It should succumb ever so slightly when you softly fondle it but it shouldn’t remain indented or ooze peach essence. And you definitely don’t want it to be too hard to slice. It may take a little practice and, if you choose peaches that are a touch too hard, a day or two of patience as the peaches sit on the counter. But we have every confidence you’ll get the hang of it. If your stone fruits turn out to be woefully underripe and simply can’t be coaxed to softness, try this recipe for rock-hard peaches. Conversely, if your peaches are far too ripe to be sliced, simply stand at the kitchen sink and slurp.
Grilled Pork Skewers
- Quick Glance
- 25 M
- 50 M
- Serves 4 to 6
Special Equipment: Skewers
- 3 to 6 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for coating the pork
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 pounds boneless pork loin or pork tenderloin, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 ripe but not squishy soft peaches, halved and pitted
- A few handfuls arugula
- 1. Preheat the grill. If using a charcoal grill, build a 2-level fire in your grill, which means you put all the coals on 1 side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot so you can hold your hand 6 inches above the grate for 3 to 4 seconds, you’re ready to grill.
If using a gas grill, preheat it to medium-high.
- 2. In a small bowl, whisk together 3 tablespoons olive oil, vinegar, and honey to make the vinaigrette. Taste and, if desired, add up to 3 more tablespoons olive oil.
- 3. Toss the pork with 1/4 cup olive oil to lightly yet completely coat each piece. Season the pork with salt and pepper. Thread the pork onto skewers, being certain the pieces of pork touch one another but aren’t jammed tightly together. (Figure no more than 8 pieces pork per skewer.)
- 4. Place the pork skewers on the grill directly over the heat and place the peaches on the grill, cut side down, along the edge of the fire. Grill the peaches until tender, 6 to 8 minutes, depending on the peaches’ size and ripeness. Cook the pork, turning occasionally so all sides get nicely seared, 10 to 12 minutes total if you like your pork slightly pink in the center. (To check for doneness, cut into a pork chunk to be sure it’s slightly less done than you like, since the meat will continue to cook after it’s taken off the heat. Timing will vary depending on the temperature of your grill, which means the total time can be considerably longer if your grill is less than medium-high or you prefer your pork more cooked than medium-rare.)
- 5. Chop or slice the peaches and toss them in a large bowl with the arugula. Either slide the pork chunks off the skewers and toss them into the bowl with the peaches and arugula or divvy the skewers among individual plates. Whisk the vinaigrette to recombine, dribble just enough over the salad to lightly coat the arugula, and toss with just enough vigor so everything is well-mixed. (You may have leftover vinaigrette, which you can pass on the side at the table or reserve for another use.) Serve as soon as possible.