Cut pork tenderloin into cubes, about 2 inches. Add all marinade ingredients to a ziplock bag and mix together. Add the pork, seal and marinate, refrigerated, for at least one but up to 12 hours.

If using bamboo skewers, soak in water for at least 30 minutes before loading. For a one pound tenderloin I typically need 5-6 skewers.

Cut the bell pepper and onion into squares of roughly equal size.

Thread the ingredients onto the skewers by alternating peppers, onions, and pork. Finish with a tomato, if desired.

Place the skewers on the grill and cook for about 5 minutes, then turn. Cook each side of the cubes for at least 3 minutes, then turn again. The skewers need about 15 minutes of cooking time, and the time is best checked by using a meat thermometer.

The internal temperature of your pork should read 145°F when cooked through. When it does, remove the skewers from the heat, cover loosely with foil and let rest for 5 minutes while you assemble the rest of the meal. Serve and enjoy!