Grilled Balsamic Pork Kebabs

By boscobojo

Ingredients

• 1/4 cup olive oil
• 2 Tbl. balsamic vinegar
• 2 cloves garlic, smashed
• 2 Tsp finely chopped fresh rosemary
• 2 lbs. pork tenderloin, cut into 1 inch chunks (about 28)
• Salt and pepper
• 1 large red onion, cut lengthwise into 12 wedges, then each wedge halved

Preparation

Step 1

In a large bowl, combine the olive oil, vinegar, garlic and rosemary. Add the pork and toss. Refrigerate for at least 30 minutes or up to 4 hours.

Preheat a grill to medium high. Season the pork with 3/4 tsp. each salt and pepper. Thread onto 4 10-inch skewers, alternating with the onion. Lightly oil the grill grate. Grill the kebabs, turning once or twice, until the pork is firm to the touch and the onion is crisp-tender, about 10 minutes.