Grilled Pork Skewers with Charred Nectarines and Rosemary Sherry Marinade

Name: Grilled Pork Skewers with Charred Nectarines and Rosemary Sherry Marinade
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb pork loin; 3 whole nectarines; 6 oz red onion; 1/3 cup dry sherry; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp fresh rosemary; 2 tsp smoked paprika; 2 tsp Dijon mustard; 1 tbsp honey; 1 1/4 tsp salt; 1 tsp black pepper; 1 tbsp sherry vinegar; 1/4 cup fresh parsley

Juicy pork skewers marinated with rosemary, garlic, and sherry, grilled with nectarines until lightly charred and caramelized. An original recipe that balances savory, fruity, and herbal flavors, perfect for an elegant yet easy grilling meal.

25 minPrep

18 minCook

43 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (cut into 1.25-inch cubes)
3 units nectarines (cut into firm wedges)
180 g red onion (cut into large chunks)
80 ml dry sherry (for the marinade)
45 ml olive oil (divided)
12 g garlic (finely chopped)
8 g fresh rosemary (chopped)
4 g smoked paprika (for the marinade)
10 g Dijon mustard (for the marinade)
15 ml honey (to balance acidity)
8 g salt (or to taste)
3 g black pepper (freshly ground)
15 ml sherry vinegar (for finishing)
10 g fresh parsley (chopped)

Nutrition facts

per serving

365 kcal

Calories

33 g

Protein

13 g

Carbs

18 g

Fat

2 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

MustardSulfites

Instructions

1
If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.
2
In a large bowl, mix the dry sherry, 2 tablespoons (30 ml) olive oil, garlic, rosemary, smoked paprika, Dijon mustard, honey, salt, and black pepper until the marinade is well combined.
3
Add the pork loin to the bowl and toss until all the cubes are coated. Let marinate for 15 minutes in a cool place or refrigerated.
4
Preheat the grill to medium-high heat, about 425°F / 220°C. Clean the grates and lightly oil them with the remaining 1 tablespoon (15 ml) olive oil.
5
Thread the marinated pork onto the skewers, alternating with chunks of red onion and nectarine wedges, distributing the ingredients evenly.
6
Place the skewers on the grill at 425°F / 220°C and cook for 14 to 18 minutes, turning every 3 to 4 minutes, until the pork is browned and reaches a safe internal temperature of 145°F / 63°C, and the nectarines are lightly charred on the edges.
7
Transfer the skewers to a platter and drizzle with the sherry vinegar. Let rest for 3 minutes.
8
Finish with the chopped fresh parsley and serve hot.
9
If desired, serve with a green salad or grilled vegetables to round out the meal.

Chef tips

Use firm nectarines so they hold their shape on the grill. Do not overcrowd the skewers; leaving small gaps helps heat circulate and gives the pork better browning.

Substitutions

You can substitute pork tenderloin for pork loin. Nectarines can be replaced with firm peaches. If you do not have sherry vinegar, use a smaller amount of red wine vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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