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Quick and easy grilled pork loin with super easy rainbow grilled vegetable kabobs is a simple meal you are going to be grilling up all summer long. It’s fast to put together, is full of flavor, and you’ll love that you don’t have to heat up the kitchen.
This Grilled Whiskey Black Pepper Pork Loin with Grilled Rainbow Veggie Kabobs was a huge hit in my house. Everyone gobbled the meal up! I love this recipe because the pork took no prep time on my part (I love pre-seasoned meats!). The vegetables come together in just a few minutes, and there’s basically no mess to clean up because it’s all cooked on the grill. Sign. Me. Up. And to round out the meal, we love creamy, dreamy salt potatoes with grilled pork.
Today I’m working with Adaptable Meals, a company who brings high-quality pre-seasoned meats to your table. I LOVE working with meats that have already been seasoned because the work has been done for me. This Whiskey Black Pepper Pork Loin was lean, moist, cooked like a dream, and had just the right amount of heat to the seasoning. The pork loin is seasoned with black, chili, AND red pepper, cumin, oregano, salt, sugar, and dehydrated bell peppers. Adaptable Meals makes their meats with zero artificial ingredients and gluten free too!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Popular Substitutions and Variations
- How to Make Grilled Black Pepper Pork Loin with Grilled Rainbow Veggie Kabobs
- Recipe FAQs
- What do you serve with grilled pork loin?
- More Pork Recipes to Consider
- Grilled Black Pepper Pork Loin with Grilled Rainbow Veggie Kabobs Recipe
Why You’ll Love This Recipe
- Flavorful and Juicy Pork: The black pepper pork loin is seasoned perfectly and cooking it whole helps keep it nice and juicy.
- Perfect for Grilling Season: This recipe is great for outdoor grilling, making it perfect for summer barbecues, family gatherings, or any other time you want to use your grill.
- Colorful Presentation: There is just something so fun about eating food cooked on a skewer. The pile of fun colorful vegetables on these are extra fun.
Ingredients
- Adaptable Whiskey Black Pepper Pork Loin Filet, 1 pound
- Cherry Tomatoes
- Orange Bell Pepper
- Yellow Summer Squash
- Zucchini
- Red Onion
- Grill Skewers
- Salt and Pepper: or another seasoning blend you like
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- Any other flavor of pork loin that is the same size would work well as a substitute for this pork loin.
- Any other grilling vegetable would be an easy substitute for one that you do not like or cannot eat: mushrooms, slices of corn on the cob, eggplant, asparagus, etc. They just need to be sturdy enough to be skewered!
How to Make Grilled Black Pepper Pork Loin with Grilled Rainbow Veggie Kabobs
Step #1. Let the pork rest at room temperature while you prep the veggies. Cut all the veggies but the tomatoes in large bite size cubes. Thread the veggies onto skewers in rainbow order, if desired.
Step #3. During the last 10 minutes, add the veggie kabobs, turning once. Remove everything from the grill once the veggies are tender crisp and the pork cooked to 145°F.
Step #2. Preheat the grill. Clean and oil the grill, then place the pork loin in the center. Grill, turning every 10 minutes.
Step #4. Let the pork rest for 3 minutes before slicing. Sprinkle the kabobs with salt and pepper or other seasoning. Serve hot.
Recipe FAQs
This pork loin filet will take 30-35 minutes to cook on the grill. When the internal temperature reads 145 degrees F. on an instant read thermometer, you’re good to go. The vegetables only take about 10 minutes to cook, so after 20 minutes of the pork cooking time, add them so that they finish close to the same time.
I’m on team use an instant read thermometer when cooking meat and grilling. That way, you know just what is happening on the inside of that pork loin and you don’t overcook it! Get the pork up to 145°F. and then take it off the grill right away.
Expert Tips
- If you’re using wooden skewers, be sure to soak them before grilling so they don’t burn.
- If you find using skewers tedious, there are grill baskets that you can use to put all the vegetables in and grill them together.
- Use a instant read thermometer to check the temperature of your pork or the temperature probes that plug into your grill if you have that kind.
- Cut the vegetables into same sized pieces so that they cook evenly.
What do you serve with grilled pork loin?
- I love that this recipe is served with veggie kabobs. They are a perfect side (recipe included below).
- Have you ever had salt potatoes? You boil small new potatoes in very salty water and it makes them magically creamy. We love salt potatoes with grilled pork.
- I love this recipe with cilantro lime rice, a quick and easy pasta salad, or with Mediterranean Cucumber Salad.
- You have a lot of options, but you can also keep it simple and serve it with corn on the cob and watermelon or fresh peaches.
More Pork Recipes to Consider
Pork Recipes
Easy Shake and Bake Pork Chops
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Breakfast Recipes
Breakfast Quesadillas
Dinner Ideas
Cabbage Rolls
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Grilled Black Pepper Pork Loin with Grilled Rainbow Veggie Kabobs
Ingredients
- 1 package Adaptable Whiskey Black Pepper Pork Loin Filet, 1 pound
- 1 cup cherry tomatoes
- 1 large orange bell pepper
- 1 medium yellow summer squash
- 1 medium green zucchini
- 1 medium red onion
- grill skewers
- salt and pepper to taste or other seasoning blend you like
Instructions
- Remove the pork from the fridge and let it rest at room temperature while you prepare your vegetables.
- The cherry tomatoes are left whole; cut the bell pepper, summer squash, zucchini, and red onion into large but bite-sized pieces, about 1.5 inches square each. For the squashes, I like to cut them into 1-inch rounds and if the rounds are bigger than bite size, I’ll cut the rounds in half to make half-moon pieces.
- Thread your vegetables onto your skewers, working in rainbow order if you’d like (tomato, then orange bell pepper, then yellow squash, then zucchini, followed by the red onion). Repeat on the skewer until it’s full but leave an inch or two on both ends to make sure nothing falls off. Repeat on remaining skewers until you’ve used all your vegetables.
- When your vegetables are ready, prepare your grill.
- Preheat your grill over medium-high heat. Clean and oil the grates (I do this with a cleaning brush and then I dip a paper towel in oil and rub it on the grates; this helps everything to not stick).
- Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three natural sides — grill each side for 10 minutes, continuing to turn to a new side after each 10 minutes.
- Add the vegetables for the last 10 minutes of grilling, turning them once halfway through cooking.
- Cook until the pork reaches 145 degrees F. on an instant read thermometer, about 30 to 35 minutes on the grill. Cook the vegetables until they are tender and crisp.
- Remove the pork and vegetables from the grill as they are done cooking.
- Let the pork rest for 3 minutes before slicing.
- Season the vegetables generously with salt and pepper or your favorite seasoning blend.
- Serve right away while still hot.
Notes
- If using wood grill skewers, be sure to soak them in water for a few hours before using or they will catch on fire on the grill.
- You can use whatever veggies you like or have on hand. We’ll often add mushrooms to this lineup. The key is to cut them to similar sizes so that they finish cooking at the same time.
- The trick to juicy grilled meat is to check it with an instant read thermometer. Once it reaches the right temperature, pull it off the heat and let is rest before slicing.
- If you find the outside of the pork is getting darker than you’d like before the inside is finished cooking, move it to another part of the grill where it will be out of the flames. It will finish cooking from the indirect heat.
Nutrition
Discloser: This post is sponsored by Adaptable Meals. Thank you for supporting the brands that help make Bless this Mess possible and that I’ve thoughtfully chosen to work with.
