Smoked Peach Pork Skewers

How to Make Smoked Peach Pork Skewers

1. 1

   Step 1: Make the dry rub

   In a medium bowl whisk together the olive oil, packed brown sugar, smoked paprika, garlic powder and kosher salt until it forms a loose paste. This rub will lightly coat the pork and help the peaches caramelize when smoked.

   For this step

   • 2 tbspOlive oil
   • 2 tbspPacked brown sugar
   • 1 tspSmoked paprika
   • 1 tspGarlic powder
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Cut and marinate pork; prepare peaches and skewers

   Trim silver skin and fat from the pork tenderloin and cut into 1-inch cubes. Halve and pit the peaches, then slice each half into 3–4 wedges. Toss the pork cubes in about two-thirds of the rub so pieces are evenly coated; reserve the rest to brush on peaches if desired. Thread pork and peach wedges onto metal or soaked wooden skewers, alternating pieces. Let the assembled skewers rest 20–30 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.

   For this step

   • 1 1/2 lbPork tenderloin
   • 3 mediumRipe peaches
   • 8 skewersMetal or soaked wooden skewers
   
3. 3

   Step 3: Smoke and glaze the skewers

   Preheat your pellet grill/smoker to 225°F (107°C) using apple or cherry pellets for a complementary fruit smoke. Place skewers directly on the grates and smoke for about 25–30 minutes, or until pork reaches roughly 130°F (54°C). While the skewers smoke, whisk together the honey and Dijon mustard to make a glaze. Brush the glaze on both sides of the skewers when temperature is ~130°F.

   For this step

   • 3 tbspHoney
   • 1 tbspDijon mustard
   
4. 4

   Step 4: Raise heat for char, finish to temp, rest and serve

   Increase the grill temperature to 400°F (204°C) and return skewers for 4–8 minutes, turning once, until the pork reaches 145°F (63°C) and the peaches are caramelized and slightly charred. Remove skewers, let rest 5 minutes to redistribute juices, then serve hot. Each serving is one skewer; they pair well with a simple green salad or grilled corn.
   

1. In a medium bowl whisk together the olive oil, packed brown sugar, smoked paprika, garlic powder and kosher salt until it forms a loose paste. This rub will lightly coat the pork and help the peaches caramelize when smoked.
2. Trim silver skin and fat from the pork tenderloin and cut into 1-inch cubes. Halve and pit the peaches, then slice each half into 3–4 wedges. Toss the pork cubes in about two-thirds of the rub so pieces are evenly coated; reserve the rest to brush on peaches if desired. Thread pork and peach wedges onto metal or soaked wooden skewers, alternating pieces. Let the assembled skewers rest 20–30 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.
3. Preheat your pellet grill/smoker to 225°F (107°C) using apple or cherry pellets for a complementary fruit smoke. Place skewers directly on the grates and smoke for about 25–30 minutes, or until pork reaches roughly 130°F (54°C). While the skewers smoke, whisk together the honey and Dijon mustard to make a glaze. Brush the glaze on both sides of the skewers when temperature is ~130°F.
4. Increase the grill temperature to 400°F (204°C) and return skewers for 4–8 minutes, turning once, until the pork reaches 145°F (63°C) and the peaches are caramelized and slightly charred. Remove skewers, let rest 5 minutes to redistribute juices, then serve hot. Each serving is one skewer; they pair well with a simple green salad or grilled corn.