Harvest Kabobs Ingredients 1 ½ – 2 lb pork tenderloin, cut into chunks 2 green peppers, cut into 1 ½ inch chunks 2 red onions, cut into 1 ½ inch cubes 1 pint cherry tomatoes 2 cobs sweet corn, cut into coins 1 c vegetable oil ¼ c lemon juice ¼ c Worcestershire sauce 2 T brown sugar 1 T minced garlic 1 tsp black pepper Put meat into a resealable bag. Put the vegetables into a separate resealable bag. In a medium-sized bowl, whisk together the oil, lemon juice, Worcestershire sauce, brown sugar, garlic, and black pepper. Pour half of the marinade into the pork bag and the other half into the vegetable bags. Refrigerate 2 to 4 hours. Preheat grill medium heat. Thread the meat and vegetables onto eight soaked wooden skewers and discard the marinade. Transfer the skewers to the grill, turning to brown evenly every 2 to 3 minutes until the biggest pork cubes reach 145 F, about 10 minutes. Serve immediately. Back