1/4 Cup Olive Oil	1 1/2 Lbs Pork Tenderloin, Cut
1/4 Cup Lemon Juice	-Into 1 To 2 Inches Cubes
2 Cloves Garlic, Crushed	2 Yellow, Orange Or Red Bell
1 Tablespoon Chopped Fresh Mint,	-Peppers, Seeded And Cut Into 1
-Optional	-Inch Chunks
2 Teaspoons Dried Oregano	1 Large Or 2 Small Red Onions, Cut
2 Teaspoons Salt	-Into Chunks
1 Teaspoon Ground Pepper	16 Cherry Tomatoes

In a small bowl or jar, stir or shake together the olive oil, lemon juice, garlic, mint (if using), oregano, salt and pepper. Pour over the pork in a container or plastic bag and refrigerate it for at least 2 hours, or overnight. Turn the bag or shake the container whenever you think of it.

Get out some metal skewers, or soak some bamboo skewers in water for at least 10 minutes so that the ends don't burn on the grill. Remove the pork from the marinade and thread it onto the skewers alternately with chunks of pepper, onion, and tomatoes. Set them aside on a plate or baking sheet.

To grill the kebabs, spray the grill rack with nonstick spray and heat the barbecue to medium. Grill the kebabs for about 8 minutes, rotating them often, until the pork is medium rare and lightly charred. To cook the kebabs in the oven, preheat the broiler, place them on a baking sheet and broil for 6 to 8 minutes, rotating them until they are evenly browned.

Serve immediately over rice or couscous or stuff the pork and vegetables into fresh pitas and top with tzatziki (see recipe on file)