Ingredients
- 4 lb. lean pork loin, trimmed
- ½ tsp. salt, divided
- ½ tsp. pepper, divided
- 1 Tbsp. rosemary, divided
- 1 lb. baby potatoes, washed and halved
- 1 lb. rainbow carrots, washed and cut into large chunks
- 1 lb. radishes, washed and halved
- 1 Tbsp. olive oil
Tip: Screenshot this list for easy reference while shopping
Instructions
- Soak 10 bamboo skewers in cold water while preparing the vegetables. Heat grill to high.
- Pat pork loin dry and rub generously with half each of salt, pepper, and rosemary
- Place vegetables on skewers. Brush with oil and sprinkle with remaining spices and herbs.
- Grill the pork loin until all sides are seared lightly brown (8-12 minutes).
- Reduce heat to medium. Add the kebabs to the grill. Cover and continue cooking both pork and kebabs until vegetables are tender and internal temperature of pork hits 155°F (25-30 minutes).
- Let the pork rest 15 minutes, tented with foil.