This week’s Summerfest from the Food Network features one of my favorite stone fruits: plum recipes. My recipe for Pork, Plum and Rosemary Kabobs is a main dish favorite at our house during the summertime. The sweet and herb flavors blend wonderfully with the pork and plums. When I grill these, the kids are so excited. I love to cut additional plums for grilling because usually the kids are arguing about who took more. Enjoy this easy summer recipe, and take a look at the other fabulous plum recipes below:
Virtually Homemade: Grilled Plum Pizza With Goat Cheese
Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther’s Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Napa Farmhouse 1885: Time for Plum Cobbler?
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin’ Pineapple Jam
FN Dish: Perfect Plum Recipes
Pork, Plum and Rosemary Kabob Recipe
1 (1 pound) pork tenderloin, sliced into into 2-inch pieces
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
1. Combine pork, plum preserves, honey, oil, rosemary, red pepper and salt in a large shallow dish or resealable plastic bag, turning to coat. Refrigerate at least 1 hour or up to 8 hours.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.