Rainbow Veggie & Grilled Peppercorn Pork KabobsEntertaining Skip to Recipe
|¼||cup olive oil|
|2||tablespoons lemon juice|
|½||tablespoon garlic powder|
|½||teaspoon black pepper|
|9||small purple potatoes, cut into 1-inch slices|
|1||red bell pepper, cut into 1-inch pieces|
|1||orange bell pepper, cut into 1-inch pieces|
|1||small yellow squash, halved and cut into 1/2-inch thick slices|
|1||yellow bell pepper, cut into 1-inch pieces|
|1||zucchini, halved and cut into ½ -inch thick slices|
|1||green bell pepper, cut into 1-inch squares|
|1||red onion, cut into 1-inch pieces|
|1||(18.4-ounce) package HORMEL® Peppercorn Pork Tenderloin, cut into 1½-inch cubes|
For the Veggies
In small bowl, combine olive oil, lemon juice, garlic powder, salt and pepper.
In saucepan, place potato pieces. Add water to cover. Bring to a simmer over medium heat. Cook potato pieces 4 to 6 minutes or until tender. Drain.
Heat grill to medium. Thread 6-inch skewers with vegetable pieces in rainbow order. Brush skewers with olive oil mixture. Grill, turning once and brushing with additional olive oil mixture, 8 to 10 minutes, or until vegetables are tender.
For the Pork
Prepare grill for medium-high heat.
Thread pork onto 6-inch skewers; brush lightly with oil. Grill kabobs, turning once, 12 minutes or until internal temperature of pork reaches 155°F.