Ingredients
6 small red potatoes, halved1-1/2 cups canola oil1/3 cup lemon juice1/3 cup Worcestershire sauce1/4 cup white wine vinegar1/4 cup reduced-sodium soy sauce3 tablespoons prepared mustard2 tablespoons minced fresh parsley3 teaspoons pepper2 garlic cloves, minced2 pork tenderloins (1 pound each), cut into 1-inch cubes3 medium ears sweet corn, cut into 1-inch wheels1 large onion, cut into wedges1 large green pepper, cut into 1-inch pieces1 package (11-1/2 ounces) cherry tomatoes1/2 pound medium fresh mushrooms1-1/2 cups cubed fresh pineapple
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain and cool slightly; set aside.
In a small bowl, combine oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add pork. Pour remaining marinade into another large resealable plastic bag, add vegetables and pineapple. Seal both bags and turn to coat; refrigerate 2 hours. Drain and discard both marinades.
On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat 10-15 minutes or until pork is tender, turning often.
