So easy and the possibilities are endless. Just add any vegetable you like to have on a kabob, if you don't like the ones listed.
My husband said this was the best pork I have ever made. I'll take the compliment.
This dinner actually reminded me of the Kabobs at Olive Garden.
Yes, Olive Garden does have a GF menu! It's small, but it's better than nothing.
This came together really fast, and I just served the pork and veggies over hot brown rice.
3/4 lb- 1 lb pork tenderloin, cut into 1 inch cubes
3/4 cup Italian salad dressing, divided
1 green pepper, cut into 1 inch cubes
2 small zucchinis, cut into 1/2 in slices (I cut these on the diagonal.)
3 mushrooms, thickly sliced
1/2 sweet onion, cut into wedges
1 roma tomato, cut into cubes
1/4 t. pepper
1/8 t. salt
In a large skillet, saute pork in 1/4 cup salad dressing until no longer pink. Remove and keep warm.
In the same pan, saute the pepper, zucchini, mushrooms, onion, tomatoes, pepper and salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.