Pork ‘N’ Veggie Kabobs

• 1/4 cup hoisin sauce
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 1 tablespoon honey
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon grated lime zest
• 1/8 teaspoon salt
• 1/2 pound pork tenderloin, cut into 1-inch cubes
• 1 small yellow summer squash, cut into 1/2-inch slices
• 1/2 medium green pepper, cut into 1-inch pieces
• 1/2 sweet onion, cut into 4 wedges

1. In a small bowl, combine the first nine ingredients. Divide marinade between two large bowls. Add pork to one bowl and vegetables to the other; turn to coat. Cover and refrigerate for 2 hours.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear.

hoisin sauce, lime juice, canola oil, honey, fresh cilantro, red wine vinegar, red pepper, lime zest, salt, pork tenderloin, green pepper, sweet onion

Taken from www.tasteofhome.com/recipes/pork-n-veggie-kabobs/ (may not work)