# Smoked Peach Pork Skewers > Smoked Peach Pork Skewers pair juicy pork tenderloin with caramelized peaches for a bright, smoky summer main cooked on a pellet grill. The sweet-honey Dijon glaze and a warm brown-sugar-smoked-paprika rub balance fruit and savory flavors for an impressive yet approachable skewer. Canonical URL: https://www.topshelf.recipes/recipes/smoked-peach-pork-skewers ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 18, 2026 Last Updated: September 3, 2026 ## About This Recipe Smoked Peach Pork Skewers marry the clean, lean profile of pork tenderloin with the sticky, sun-warmed sweetness of ripe peaches—the result is a small-plate main that feels celebratory without demanding restaurant-level fuss. The brown-sugar, smoked-paprika rub gives the pork a savory, deeply caramelized edge while the honey–Dijon glaze ties fruit and meat together with a bright, slightly tangy finish. Cooked on a pellet smoker using apple or cherry pellets, these skewers pick up a whisper of fruit smoke that amplifies the peaches rather than competing with them, so every bite lands balanced between sweet, savory, and smoky. What makes this version work is the two-stage cook: a low-and-slow smoke to infuse flavor and stabilize internal temperature, then a high-heat finish to caramelize the glaze and char the peach edges without drying the pork. Cutting everything into uniform pieces and brushing the glaze only once the meat hits about 130°F keeps sugars from burning while ensuring the pork finishes at the safe, juicy 145°F target. It’s a great recipe for backyard weekend grilling, a summer dinner party, or anyone who wants show-stopping flavor with straightforward technique. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 45 minutes - Total Time: 70 minutes - Servings: 6 - Difficulty: Medium - Category: Smoking ## Ingredients ### Cut and marinate pork; prepare peaches and skewers - 1 1/2 lb Pork tenderloin - 3 medium Ripe peaches - 8 skewers Metal or soaked wooden skewers ### Make the dry rub - 2 tbsp Olive oil - 2 tbsp Packed brown sugar - 1 tsp Smoked paprika - 1 tsp Garlic powder - 1 1/2 tsp Kosher salt ### Smoke and glaze the skewers - 3 tbsp Honey - 1 tbsp Dijon mustard ## Ingredient Guide ### Smoked paprika Ground spice made from smoked, dried red peppers (often labeled pimentón or pimentón ahumado) that originates in Spain. It imparts a sweet, earthy pepper flavor with a pronounced smoky aroma and can range from mild to moderately spicy depending on the variety. You can find it in most grocery store spice aisles, Spanish/Latin markets, or online; substitute with regular paprika plus a pinch of smoked sea salt or a little chipotle powder or liquid smoke to approximate the smoky note. ## Instructions ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving (about 350g)): - Calories: 455 kcal - Protein: 39.1 g - Carbohydrates: 23.2 g - Fat: 23.8 g - Saturated Fat: 3.8 g - Trans Fat: 0 g - Fiber: 1.4 g - Sugar: 13 g - Added Sugars: 8.6 g - Cholesterol: 3467 mg - Sodium: 1429 mg - Potassium: 1128 mg - Calcium: 34 mg - Iron: 3.3 mg - Vitamin D: 0 mcg ## Tips ### Uniform Cutting Matters Cut pork into consistent 1-inch cubes and slice peaches into even wedges so pieces cook at the same rate and you avoid overcooked meat or raw fruit. ### Reserve Rub For Peaches Save some of the rub to brush lightly on the peaches before smoking; the brown sugar helps them caramelize and the smoked paprika deepens their flavor. ### Use Fruit Pellets Apple or cherry pellets complement the peaches; avoid heavy woods like mesquite which can overpower the fruit and delicate pork. ### Glaze Late, Not Early Brush the honey–Dijon glaze when the pork hits about 130°F so the sugars caramelize during the high-heat finish instead of burning during the smoke. ### Let Rest Before Serving A 5-minute rest redistributes juices in the tenderloin pieces and helps the glaze set, making the skewers juicier and easier to eat. ## Variations and Substitutions ### Nectarine or Plum Swap Use nectarines or slightly firm plums if peaches aren't at peak ripeness; they caramelize similarly and add a tart contrast to the glaze. ### Maple-Dijon Glaze Swap honey for maple syrup for a deeper, woodsy sweetness that pairs especially well with apple pellets and smoked paprika. ### Spicy Honey Glaze Stir in 1 teaspoon of sriracha or a pinch of cayenne into the honey–Dijon for a sweet-heat kick that cuts through the richness. ### Chicken Thighs Option Use boneless skinless chicken thighs cut into 1-inch pieces; they tolerate the two-step cook well and stay moist with the same rub and glaze. ### Vegetarian Halloumi Skewers Replace pork with thick halloumi cubes and omit the honey to keep it vegetarian; the cheese sears nicely and the peaches lend a sweet counterpoint. ## Notes This recipe shines at backyard dinners and weekend pellet-grill sessions — the peaches add a sweet, smoky contrast that pairs beautifully with pork. Home cooks will love how easy the skewers are to assemble and how quickly they come together on a smoker. ### Storage and Make-Ahead Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on a grill or in a 325°F oven until heated through to avoid drying the pork, or quickly sear in a hot skillet with a teaspoon of oil to revive the charred edges. You can assemble skewers ahead (up to 2 hours refrigerated); if prepping further ahead, marinate the pork overnight but keep peach slices separate to prevent them from becoming mushy. ### Serving Suggestions Serve these skewers over buttered grilled corn or a simple herb salad of arugula, basil, and mint dressed with lemon to cut the richness. For starch, a chilled orzo salad with feta and cucumber complements the sweet fruit notes, while a crisp rosé, dry hard cider, or an American pale ale are excellent drink pairings that echo the fruit and smoke. ## Frequently Asked Questions ### Can I use a gas or charcoal grill instead of a pellet smoker? Yes—use indirect heat at low temperature (around 225°F) and add a small foil packet of soaked wood chips (apple or cherry) for smoke, then finish over direct high heat to char. ### How do I know when the pork is done without overcooking? Use an instant-read thermometer: pull the skewers when the pork reaches about 130°F, glaze, then finish at higher heat until the internal temp reaches 145°F; carryover heat and a short rest will keep them juicy. ### What if my peaches aren't very sweet? Brush unripe or borderline peaches with a touch of the reserved brown-sugar rub or a little maple syrup before smoking to boost caramelization and sweetness. ### Can I make this ahead for a party? You can cut and marinate the pork up to 24 hours in the fridge and pre-slice peaches the morning of; assemble skewers 1–2 hours before cooking and keep refrigerated until you're ready to smoke. ### Do metal skewers make a big difference? Metal skewers conduct heat, helping the center of the meat cook slightly faster and more evenly; if using wood, soak them well to minimize charring and catching. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Grill Science: Char Maillard and Smoke](https://www.topshelf.recipes/articles/grill-science-char-maillard-smoke) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass)