Mix in a bowl, olive oil, spices and pesto. Add the pork, green peppers and onions and toss until well coated. Cover the bowl and marinate in the refrigerator for at least one hour.
Soak the wooden skewers for at least 30 minutes.
Thread alternating pieces of pepper, onion, and pork on to the skewers.
Preheat the grill to medium high heat and oil the grate. Grill the skewers for 8-10 minutes, turning occasionally. Cook until the pork has reached internal temperature of 145ºF. Garnish with fresh parsley.
Ingredients
1/4 cup Roma® extra virgin olive oil
1 tsp Magellan® Chili Powder
1 tsp Magellan® Garlic Powder
1 tsp Magellan® Cumin
1 1/2 tsp Magellan® sea salt
2 lbs West Creek® Pork Tenderloin, cut into 1 in cubes
2 ea Peak Fresh Produce Green Peppers, cleaned and cut into 1 in pieces
1 large Peak Fresh Produce® Onion(s), White, cut into 1 in pieces
1 cup Roma® Chipotle Red Pepper Pesto
1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
