Kebabs with Pork Three Ways

• Vegetable oil, for the grill
• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 pound andouille sausage, sliced 1/2 inch thick
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 3 dill pickles, sliced 1/4 inch thick
• 2 large banana peppers, seeded and cut into 1-inch pieces
• 2 large onions, quartered and cut into 1-inch pieces
• Kosher salt and freshly ground pepper
• 1/4 cup whole-grain or Creole mustard
• 1/4 cup extra-virgin olive oil

1. Preheat a grill to medium and brush the grates with vegetable oil.
2. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
3. Combine the mustard and olive oil in a small bowl; brush all over the kebabs.
4. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
5. Photograph by Christopher Testani

vegetable oil, pork tenderloin, sausage, bacon, dill pickles, banana peppers, onions, kosher salt, wholegrain, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kebabs-with-pork-three-ways.html (may not work)