2-1/2 pounds pork tenderloin, cut into 1-1/4-inch pieces
2 dozen cherry tomatoes
2 dozen fresh mushrooms caps
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges
In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times.
To cook, grill kabobs over medium heat until the meat and vegetables have reached desired doneness.