Recipe: Tuscan Pork Kebabs

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Tuscan Pork Kebabs

4 servings (serving size: 2 kebabs)

Ingredients

4 teaspoons olive oil

1 tablespoon grated lemon rind

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves, crushed

2 TBS chopped fresh Roesemary (misty's addition)

1 pound pork tenderloin, trimmed and cut into 1-inch cubes (I used 1 pound of

thick cut pork chops)

16 (1-inch) pieces red bell pepper

16 (1-inch) pieces yellow bell pepper

Preparation

1. Prepare grill to medium-high heat.

2. Combine olive oil, grated lemon rind, salt, pepper, rosemary, and crushed

garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15

minutes, tossing occasionally. (I marinated in the fridge for 4 hours.)

3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers.

Place skewers on a grill rack coated with cooking spray; grill 10 minutes or

until pork is done, turning occasionally.

Original recipe:

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