|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Pork tenderloins||2 Pound, cut into 1 inch cubes|
|Tomatoes||2 , quartered|
|Onions||2 , cut into 1 inch wedges|
|Sweet green peppers||2 , seeded and cut into 1 inch pieces|
In a shallow nonmetallic dish, combine olive oil, lemon juice, oregano, garlic, salt and pepper. Add pork, turning to coat well. Refrigerate, covered, at least 1 hour or overnight, stirring occasionally.
With slotted spoon, remove pork from marinade; reserve marinade for basting.
Thread pork onto 6 skewers alternately with tomatoes, onions and green peppers. Place skewers on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 7 to 10 minutes, turning frequently and basting with reserved marinade, until pork is no longer pink but is still juicy. (Alternatively, place skewers 4 to 6 in/10 to 15 cm from hot broiler; broil 7 to 10 minutes, turning frequently.)