4 teaspoons olive oil
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch) pieces red bell pepper
16 (1-inch) pieces yellow bell pepper
1. Prepare grill to medium-high heat.
2. Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.
3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.
If using Sautéed chard: Heat a large skillet/frying pan over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add 8 cups chopped stemmed Swiss chard, 1 tablespoon minced garlic, and 1/8 teaspoon salt; sauté for 5 minutes or until chard wilts
Original recipe idea here