Hot Off The Grill Pork Kabobs

Ingredients:

2 (approximately 1 pound each) pork tenderloins

¼ teaspoon Daddy Hinkle’s Instant Meat Marinade dry seasoning

¼ cup olive oil

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon Suan’s Scotch Bonnet Pepper Jelly

1 teaspoon Seikel’s Oklahoma Gold Mustard

2 large zucchini, sliced

2 bell peppers, sliced

Directions:

Cut pork tenderloins into 1- to 2-inch cubes.

In a small bowl, combine Daddy Hinkle’s, olive oil, garlic, soy sauce, pepper jelly and mustard. Place this mixture, cubed pork and sliced zucchini and bell peppers into a large bowl or zippered plastic bag to marinate, 4 to 8 hours.

Thread pork cubes onto skewers, and grill over medium-high heat. Grill 6 minutes on one side, then turn kabobs and cook another 5 to 7 minutes or until cooked through and juices run clear.