• 1 pork tenderloin (1-1 1/2 pounds, cut into 1 1/4 inch cubes)
  • 2 summer squash (zucchini, yellow squash cut in half vertically and into 1-inch pieces)
  • 10 mushrooms (large, sliced in half vertically)
  • salt
  • black pepper
  • vegetable oil (for brushing meat and coating the vegetables)
  • 1/2 cup orange marmalade
  • 1/2 cup soy sauce
  • 1 lime
  • 2 teaspoons garlic powder
  • 1 dash cayenne
  • 1/4 cup chili sauce ("spicy ketchup" type For Tangy Orange Barbecue Sauce)
  • 1/4 cup dijon mustard (For Zippy Orange Barbecue Sauce)


  1. Season pork cubes with salt and pepper, and brush with vegetable oil. Toss the vegetables in a bowl with salt and pepper and vegetable oil.
  2. Thread meat and vegetables onto skewers, leaving space between items on skewer to allow heat to circulate for more even cooking.
  3. Preheat grill and season grill with towel dipped in vegetable oil (use tongs for safety). Grill the skewers for 5 minutes, turning once.
  4. Brush 4-5 skewers with the Tangy sauce and the other 4-5 skewers with the Zippy sauce, and continue cooking on each side for an additional 2-3 minutes, or until pork is cooked through but still slightly pink and the internal temperature reaches 155 degree F.
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