1/2cup LG Medium to Robust Extra Virgin Olive Oil
3 tablespoon fresh rosemary (finely chopped)
1 teaspoon chopped garlic (finely diced)
Red, Yellow, and green peppers
1 Pork tenderloin (1.5-2lbs)
1 teaspoon cracked black pepper
Salt and pepper to taste
Combine oil, vinegar, salt, pepper, garlic and rosemary in a self-sealing bag. Add pork tenderloin and marinate for 3 hours in the refrigerator. Remove Pork tenderloin from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Cut tenderloin into 2 inches cubes. (If using wooden skewers, soak in water for 10 mins) Depending on how long the skewers are, slide 2 to 4 cubes of the pork tenderloin onto each skewer alternating with vegetables.Heat a well - oiled grill pan or nonstick skillet over high heat. Grill pork in batches until the edges are crisp, about 2 minutes per side. Grill remaining pork tenderloin, oiling grill pan if necessary.