1 1/2poundspork tenderlointrimmed and cut into cubes
1/4cup plus 1 Tablespoon Mazola® Corn Oil
1/4cupbalsamic vinegar
2TablespoonsDijon mustard
1Tablespoonfresh rosemarychopped
2clovesgarliccrushed
1/2teaspoonsalt
1yellow squashcubed
1zuchinni squashcubed
1/2pintgrape tomatoes
Pepperto taste
Instructions
Prepare the pork tenderloin by cutting away the tough silver skin with a sharp knife. Cut the tenderloin into 1-inch to 2-inch pieces.
Prepare the marinade by combining balsamic vinegar, 1/4 cup of Mazola® Corn Oil, Dijon mustard, fresh rosemary, crushed garlic, salt and pepper.
Whisk the mixture to emulsify, then pour over cubed pork tenderloin.
Marinate the pork in the refrigerator in a covered dish or in a zip-top plastic bag for as least 30 minutes, several hours or overnight.
In the meantime, chop squash and zuchinni. Add to a bowl with grape tomoates. Season the vegetables with salt and pepper and toss with 1 Tablespoon Mazola® Corn Oil.
Once the pork has marinated, remove from the refrigerator and slide onto skewers, alternating with squash and tomatoes. Be careful not to crowd the meat and vegetables together.
Preheat the grill to medium. Grill pork kabobs for 10 to 15 minutes, turning several times, until the pork is cooked through or reaches an internal temperature of at least 145 degrees, per USDA recommendations.
Let the meat rest at least 3 minutes before serving or slicing into it.
Notes
If you use wooden skewers, be sure to soak them in water for 30 minutes before using so they don't burn on the grill.If using a Ninja Foodi, use the grill grate and select the medium grill setting. Allow the Foodi to preheat before adding the kabobs. Grill for 10 to 15 minutes, turning once or twice while cooking. until the pork reaches an internal temperature of at least 145 degrees. Pork cooked to this temperature may be slightly pink in the center.