Ingredients
8 small new potatoes or 1 large potato, cut into 8 chunks3 carrots, cut into 8 pieces (2 inches each)1 pork tenderloin (1 pound)1 large green or large sweet red pepper8 large mushrooms1/4 cup butter, cubed1/4 cup maple syrup1-1/2 teaspoons grated orange zest
Preparation
Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain.
Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or wood skewers, thread meat and vegetables alternately; set aside.
In a small saucepan, combine the butter, syrup and orange zest; cook and stir over low heat until butter is melted.
Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Cook for 12-14 minutes longer or until the meat juices run clear, turning and basting frequently.
