Source: dLife

Marinated pork, pineapple, and cantaloupe kabobs.

Servings

1.5 lb Pork, tenderloin, lean, raw
1 oz olive oil cooking spray , 2 tablespoons
2 tbsp balsamic vinegar
1 tsp grated orange peel , finely shredded
2 tbsp orange juice
1 medium garlic cloves , minced
0.25 tsp salt
0.25 tsp ground cumin
2 cup fresh diced pineapple (12 1.5 inch cubes)
2 cup fresh cubed cantaloupe (12 1.5 inch cubes)

1 Take meat and trim away fat, and cut the meat into 1 1/2 inch cubes.
2 In a plastic bag place the meat and set the bag into a shallow dish.
3 Combine oil, balsamic vinegar, orange peel, orange juice, garlic, salt, and cumin to make the marinade. Pour marinade mixture over meat and seal the plastic bag.
4 Place bag in refrigerator and allow meat to marinate for 2 to 4 hours, turning the bag once.
5 Reserving the marinade, drain the meat.
6 Thread onto 6 long metal skewers the meat, pineapple, and cantaloupe, alternating each one.
7 On an uncovered grill directly over medium coals, grill the kabobs for 14 to 16 minutes, or until the meat is slightly pink in the center and juices run clear. Turn the kabob halfway through grilling and brush it with marinade once.

Any type of lean, boneless pork will work.