1 pork tenderloin, about 12 ounces, trimmed and cut into 1 1/2-inch chunks
1/2 cup Paradise Luau Pork rub
1/4 cup lime juice
2 red bell peppers, cut into 3/4-inch squares
1 tablespoon Trapani Sea Salt
1/2 tablespoon Freshly ground Tellicherry Peppercorns
Garlic Infused Olive Oil to taste
Create a marinade with 4 tblsps of Garlic Infused Olive Oil, the Luau Pork Rub and the lime juice, Trapani Salt and Tellicherry Pepper. Pour the marinade and the pork pieces in a zip-lock bag and shake vigerously. Then refrigerate for 1-4 hours.
Meanwhile, take 10-12 small bamboo skewers and soak them for an hour in cold water.
Remove the pork from the marinade. Thread the pork and bell peppers on each skewer alternating each one. Grill the skewers on medium heat turning once or twice for 10 minutes. The pork should be slightly browned on the outside.
Remove the Paradise Luau Skewers from the grill and let sit for 5 minutes. Drizzle Garlic Oil and a few pinches of the Paradise Luau rub. Add some lime juice as desired.