Blood Orange & Green Apple Grilled Pork Skewers

Sweet-tangy, citrusy, and totally weeknight-friendly—these grilled pork skewers get a big flavor boost from The Olive Leaf Blood Orange Olive Oil and Green Apple Balsamic. The marinade does all the work while you prep the grill, and the quick cook keeps the pork juicy and tender.

Ingredients

• ¾ cup The Olive Leaf Green Apple Balsamic
• ¼ cup The Olive Leaf Blood Orange Olive Oil
• 3 Tbsp honey
• 1 Tbsp Dijon mustard
• 1 Tbsp soy sauce
• 1 Tbsp orange juice
• 6 garlic cloves, minced
• Kosher salt & black pepper, to taste
• 1½ lb pork tenderloin, cut into 1-inch pieces
• Metal skewers (or wooden skewers soaked 30 minutes)

Directions

1. Make the marinade. In a medium bowl, whisk the balsamic, olive oil, honey, Dijon, soy sauce, orange juice, garlic, and a generous pinch of salt and pepper.
2. Marinate. Add pork pieces and toss to coat. Cover and refrigerate at least 1 hour (up to overnight) for maximum flavor.
3. Skewer & preheat. Thread pork onto skewers. Preheat grill or grill pan to medium-high.
4. Grill. Cook, turning every 2 minutes, until browned and cooked through, about 12–15 minutes (internal temp 145°F). Rest 3 minutes, then serve.

Why it Works

• Blood Orange Olive Oil brings bright citrus that loves pork and caramelizes beautifully on the grill.
• Green Apple Balsamic adds crisp fruit acidity to balance the honey and soy, giving you a glossy, flavorful finish.

Make It Yours

• Swap the protein: Chicken thighs, turkey tenderloin, or extra-firm tofu all take well to this marinade.
• Add veggies: Thread on red onion, bell peppers, or zucchini.
• Heat lovers: Stir in ½–1 tsp crushed red pepper or a drizzle of Chili Olive Oil.

Serving Ideas

Pair with grilled asparagus, a simple cucumber-tomato salad, or garlic herb rice. Leftovers are excellent over greens with a little extra balsamic as a dressing.

Tips

• Cube the pork evenly so everything cooks at the same pace.
• Don’t skip the rest after grilling—those few minutes keep the skewers juicy.
• If using wooden skewers, soak at least 30 minutes to help prevent burning.