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
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.