Sweet & Sour Pork & Grilled Vegetable Kebobs

When the winter blaws get you down it's time to enjoy a taste of summer. Yes that means it's time to Barbecue and taste the charbroiled taste of the grill. It feels like it's been winter for at least 3 months and yet it's barely been a month. I don't think I can take much more of these sub-zero temperatures and scraping off my car each morning. So to perk up my spirit I marinated a beautiful pork tenderloin and set out to grill it.

Ingredients:
1/4 cup Dark Soya Sauce
1/4 cup Dark Maple Syrup
1/4 cup Mirin
1 tbsp Sesame Oil
1 Pork Tenderloin

2 zucchini's, cut in 3/4 inch rounds
1 large red pepper, cut in 1 inch pieces
1/2 of a red onion, cut in 1 inch pieces
olive oil
salt and pepper

Directions:
1. Place a trimmed pork tenderloin in a large freezer bag and pour in marinade ingredients (soya sauce, maple syrup, mirin, sesame oil).
2. Massage the ingredients into the pork and place in the fridge to marinate for a minimum of 24 hours.
3. Prepare vegetables ahead of time if you need to save time.
4. Turn grill on to high.
5. Cut pork into 1 inch cubes and place on skewers.
6. Place vegetables on a seperate skewer and use a pastry brush to spread olive oil on them. Sprinkle salt and pepper on the vegetables as well.
7. Turn the grill down to low and place the skewer on for 6 minutes.
8. Turn the skewers and grill for another 5 - 6 minutes.
9. The pork should be done at this point and you can set it off to the side to rest.
10. Vegetables will take another 5 minutes.

Serve with baked potatoes or french fries.