Prosciutto-Wrapped Pork Kabobs

• 2 pork tenderloin cut into 1 1/2-inch pieces
• 8 ounces prosciutto thinly sliced
• 1 sweet onion large, cut into 1/2-inch pieces
• 1 red bell pepper cored, seeded and cut into 1-inch squares
• 2 portobello mushrooms large, dark gills scraped away, cut into 1-inch pieces
• 2 tablespoons olive oil

1. At home - Wrap each piece of pork in enough prosciutto to cover it. Alternately thread the prosciutto-wrapped pork with the vegetable pieces onto 8 skewers. Transfer to a sealable container just large enough to hold them and refrigerate until you are ready to pack, up to 4 hours.
2. At the tailgate - Prepare coals for a medium fire. When the coals are ready, brush the kabobs with the olive oil and grill for 12 minutes, turning each skewer a quarter turn every 3 minutes, until the pork is no longer pink in the center. Serve immediately.

pork tenderloin, sweet onion, red bell pepper, portobello mushrooms, olive oil

Taken from www.yummly.com/recipe/Prosciutto-Wrapped-Pork-Kabobs-2249328 (may not work)