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Grilled Pork Loin with Rainbow Root Kebabs
You don't need to look for the most colorful root veggies at the farmers' market to make this dish incredible, but it doesn't hurt. You might be able to find unique radishes (which are incredibly sweet when roasted) or small salad turnips (which have none of the bitterness associated with their larger relatives).Tip: If your root veggies are giving your soaked wooden skewers a tough time, microwave them for 2-3 minutes to make them easier to skewer.
4 lb. lean pork loin, trimmed
1/2 tsp. salt, divided
1/2 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
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Grilled Pork Loin with Rainbow Root Kebabs

Grilled Pork Loin with Rainbow Root Kebabs

Grilled Pork Loin with Rainbow Root Kebabs
Two Stars Guiding Stars
  • Servings:10 (320 g)
  • Prep Time:20 minutes
  • Cook Time:120 minutes
1. Soak 10 bamboo skewers in cold water while preparing the vegetables. Heat grill to high.
2.  Pat pork loin dry and rub generously with half each of salt, pepper, and rosemary
3. Place vegetables on skewers. Brush with oil and sprinkle with remaining spices and herbs.
4. Grill the pork loin until all sides are seared lightly brown (8-12 minutes).
5. 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 degrees F (25-30 minutes).
6. Let the pork rest 15 minutes, tented with foil.