Summer’s here and Kent is at his grill. It must be Sunday and relatives are coming for supper. This is a great way to feed a lot of people with a little meat. I like to serve them over Buttery Rice with Vermicilli.
By Kent and Pat Savoie
Ingredients
2 pounds pork tenderloin
Salt & Pepper
1/4 cup Wish Bone Italian Dressing
1 can pineapple chunks
1 small jar maraschino cherries
1 Bell pepper, chunked
1 Large onion, chunked
1 Cup Pineapple Juice
1/2 Cup Brown Sugar
1/4 Cup Wishbone Salad Dressing
Method
Season pork with salt & pepper. Cut pork into large chunks and marinate in Wish Bone Italian Dressing. Load a skewer by alternating pork, onion, bell pepper, pineapple and cherries.
In a small sauce pan, boil pineapple juice and brown sugar reducing heat to simmer and volume is reduced by half. Add Wish Bone Italian dressing. Baste with sauce after each turn of the skewers while grilling – about 3 minutes per side.
*If you don’t eat pork, use this same marinade and basting mixture for tofu or shrimp.
Savoie Secrets: It's a Family Recipe 
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