Pork and Veggie Skewers
3 T. OLIVE MILL Rosemary oil
2 T. OLIVE MILL Red Wine Vinegar
2 sun-dried tomatoes, chopped
2 cloves garlic, chopped
½ t. salt
¼ t. pepper
1 pound boneless pork tenderloin, cut into 1” pieces
1 lb. small red, white and purple small potatoes
2 sweet red peppers, cored, seeded and cut into 1” pieces
3 summer square, halved lengthwise and cut into ½” moons
Whisk together oil, vinegar, tomatoes, garlic salt and pepper. Place pork and 2 T. of the oil/vinegar mixture in a re-sealable plastic bag. Shake to coat pork and refrigerate 2-4 hours. Place potatoes in a saucepan with water, boil 10 minutes and drain. Heat grill to medium heat. Thread pork onto 2 skewers, potatoes onto 2 skewers and vegetables onto separate skewers. Brush generously with oil and vinegar mixture. Lightly coat grill with spray. Grill vegetables 5-6 minutes, potatoes about 4 minutes and pork 3-4 minutes per side. Brush with remaining oil and vinegar. Sprinkle with salt and pepper before serving.
